- Home
- Casseroles
- How To make Rice Casserole with Brussel Sprouts and Bell Pepper
How To make Rice Casserole with Brussel Sprouts and Bell Pepper
150 grams brown rice
*
1 vegetable bouillon cube
250 grams Brussel sprouts
1 red bell pepper
100 grams Leerdammer cheese
2 eggs :
beaten lightly
3/4 teaspoon basil
2 tablespoons creme fraiche
5 sprigs chives -- for garnish
- - - - Optional Cashew Garnish - - - - 100 grams cashews
1 1/2 tablespoons honey
1 knifepoint sambal -- about 1/4 tsp
* Original recipe called for broken white rice, which cooks faster. I used round brown rice instead.
Start rice cooking with bouillon cube. Warm grill [or oven] to highest.
Clean the sprouts. Cook in boiling water [?or steam] for about 10 min. Meanwhile, wash the bell pepper and chop it. Add to the sprouts and cook another 5 min, till both are done. Drain.
Grate about 1/4 of the cheese; slice the rest.
Into the rice, stir the sprouts and bell pepper, eggs, basil, grated cheese, and creme fraiche. Turn into a flat casserole dish or two individual dishes. Top with sliced cheese. Put under the grill for about 5 min, until the cheese is melted. Top with chives. Serve with cashew garnish.
To make cashew garnish: In a small saucepan or skillet over medium-high heat, stir together cashews, ho ney, and sambal, about 5min.
How To make Rice Casserole with Brussel Sprouts and Bell Pepper's Videos
Turkey leftover cooking idea |Brussels sprouts and broccoli casserole with turkey |Turkey Casserole
Turkey or chicken left over cooking idea | This casserole is so easy to make and so delicious and cheesy. Brussels sprouts and broccoli casserole with left over turkey or chicken.
Ingredients:
2 cups of chopped Brussels sprouts
2 cups chopped broccoli
1 and 1/2 cup red bell pepper
1/4 cup chopped red or white onion
3 garlic cloves diced
1/2 cup heavy cream
1/4 ranch dressing or ranch sauce
1 teaspoon salt
2 cups shredded cheese
Rice With Brussels Sprouts / Brussels sprouts recipe
How To Make Fried Rice With Brussels Sprouts.
Brussels sprouts recipe.
What we Ate For Supper. Glazed Meatballs, Rice, Brussel Sprouts. Recipes!
I’m sharing what I made for supper and it was so delicious. The glaze is fantastic and I’m going to be putting it on pork chops and chicken also. This meal was a hit and I hope you get a chance to make it for your family! Thank you so much for watching.
For snail mail correspondence:
Jan Creson
2045 Adare Court
Newton, NC 28658
Ina Garten's Sauteed Shredded Brussels Sprouts | Barefoot Contessa | Food Network
Ina sautes thinly sliced Brussels sprouts in butter and garlic before drizzling with balsamic vinegar!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sauteed Shredded Brussels Sprouts
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 15 min
Active: 15 min
Yield: 4 to 6 servings
Ingredients
2 (12-ounce) packages fresh Brussels sprouts, trimmed
2 tablespoons unsalted butter
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar
Directions
Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced.
Heat the butter and olive oil in a very large (12- to 14-inch) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #SauteedShreddedBrusselsSprouts
Ina Garten's Sauteed Shredded Brussels Sprouts | Barefoot Contessa | Food Network
The Best Brussels Sprouts Recipe | Easy Healthy Side Dish
These are brussels sprouts for people who think they don't like brussels sprouts. This healthy and delicious recipe will turn anyone into a brussels sprouts believer.
SUBSCRIBE:
BEST BRUSSELS SPROUTS RECIPE
1 lb. brussels sprouts
1 tsp. salt
2 tbsp. extra virgin olive oil
1 tsp. hot pepper flakes (adjust to your tastes)
5 cloves finely minced garlic
1/4-1/2 tsp freshly grated nutmeg
1/2 cup freshly grated parmesan cheese
Trim the ends of the brussels sprouts and remove and discard any discolored outer leaves. If the sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.
Bring 2 quarts of water to a boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender (about 5 minutes). Drain the sprouts well.
Wipe and dry the pot and heat the olive oil over a medium heat. Add the red pepper flakes and garlic and sauce for 1 minute or until fragrant. Add the sprouts and nutmeg and sauce for another minute. Mix the Parmesan cheese and toss the sprouts until the cheese melts.
Serves 4
Calories: 162; Total Fat: 10g Saturated Fat: 3g; Cholesterol: 8mg; Carbohydrate: 12g; Dietary Fiber: 4.5g; Protein: 8.3g
FOLLOW ON FB TO WATCH LIVE:
FaceBook:
PRINT THE RECIPE HERE:
Easy Roasted Brussels Sprouts
Chef Micki demonstrate an easy, flavorful recipe for delicious, healthy Brussels sprouts.
Equipment Needed:
--Chef's Blade
Berti 8 Chefs Knife (Jeff's knife...stupid expensive but simply the best knife we've ever owned)
Global Chefs Knife (Micki's first knife, much cheaper and served her well)
--Cutting Board
Our Cutting Board
--Baking Sheet
Our Favorite home sheet
--Aluminum Foil
--Oven (400º)
--Misto (optional)
Ingredients:
--1 lb Brussels Sprouts
--Extra Virgin Olive Oil
--Kosher Salt
--Black Pepper
-- 3 -5 cloves Garlic (optional, but delicious!)
Instructions
1) Line baking sheet with foil, grease with Olive Oil
2) Peel Brussels sprouts, and halve lengthwise. Place on baking sheet
3) Smash and chop garlic, spread over Brussels Sprouts
4) Drizzle with olive oil
5) Season with salt and pepper. Mix, and distribute on baking sheet.
6) Roast in pre-heated 400º oven for 35 - 40 minutes, checking every 10 minutes and shaking pan to prevent sticking/burning.
7) Enjoy! #DamnGood
Link List:
Chefs Blade
Our Cutting Board
Baking Sheet
Aluminum Foil
Misto