Recipe - SHITAKE and BRUSSELS SPROUT GRAIN BOWL with BROWN RICE

Rice and Grains

SHITAKE and BRUSSELS SPROUT GRAIN BOWL with BROWN RICE

1 cup Campanini Brown Rice CAMPANINI, RICE BROWN ORGANIC 12/1 LB BOX (K)
Sea salt
Extra Virgin Olive Oil Melchiorri L'Intenditore D.O.P. Umbria Extra Virgin Olive Oil
4 oz shitake mushrooms, de-stemmed and sliced
Black pepper, freshly milled
½ teaspoon fresh thyme
10 oz Brussels sprouts, thinly sliced
2 tablespoons Cavalli Balsamic Vinegar Gold Seal
1 tablespoon Fallot Dijon Mustard Edmond Fallot Dijon Mustard

Time: 45 minutes

Yield: 2

Rinse the rice until the water runs clear, then soak it in a bowl of cold water for 30 minutes. Cook in abundant, lightly salted, boiling water for 17 minutes. It should be al dente Bite a grain and see if it is done to your liking.
While the rice is cooking, sauté the mushrooms with the garlic in a tablespoon of olive oil. Add the thyme and a pinch each of salt and pepper. Remove from the pan.
Put another tablespoon of oil to the pan and add the Brussels sprouts. Sauté until they start to brown. Return the mushrooms to the pan.
Blend the mustard into the balsamic and toss with the brussels sprouts and mushrooms. Scoop the rice into individual bowls and top with the sprouts and mustard.
Vegan