Brussels Sprouts Rice and Groats Bake

Prepare to be amazed by our Brussels Sprouts Rice and Groats Bake—a dish that has the incredible power to transform even the staunchest brussels sprouts critics into true aficionados. The sweet and nutty flavors of oat groats and the distinctive purpleness of black rice blend harmoniously with the tender and flavorful brussels sprouts, creating a dish that’s not only delicious but also visually appealing.

To ensure the colors remain distinct and vibrant, we recommend cooking the oats and rice separately. If black rice isn’t available, wild rice can be an excellent substitute with adjusted cooking times (refer to Grain Chart, pages 15–16, for guidance).

YIELD: 6 to 8 servings

INGREDIENTS:

• 2/3 cup (123 g) dry oat groats, rinsed, cooked to al dente, and cooled
• 1/2 cup (90 g) dry black rice, rinsed, cooked to al dente, and cooled
• 1 tablespoon (15 ml) grapeseed or olive oil
• 1/2 cup plus 1 tablespoon (90 g) chopped shallot
• 10 ounces (283 g) trimmed brussels sprouts, shaved to 1/8-inch (3 mm) thickness
• 3 cloves garlic, minced
• 2 tablespoons (30 ml) mirin
• 1 tablespoon (15 ml) ume plum vinegar
• 1 1/4 cups (295 ml) water, divided
• 1 cup (130 g) chopped carrots (yellow or white works best)
• 2 teaspoons (5 g) Broth Powder or vegetable broth
• 1 cup (240 g) Basic Cashew Cream
• 1 tablespoon (8 g) nutritional yeast
• 2 teaspoons (10 ml) fresh lemon juice
• 1 tablespoon (18 g) white miso
• 1 teaspoon sriracha, to taste
• 1 tablespoon (5 g) minced scallion

INSTRUCTIONS:

1. In a skillet, heat the oil over medium-high heat and sauté the chopped shallot until translucent, about 2 minutes. Add the shaved brussels sprouts and sauté for an additional 5 minutes until they develop a light brown color. Stir in the minced garlic, mirin, ume plum vinegar, and 1/4 cup (60 ml) water (add less if the sprouts are shaved thinner than 1/8 inch [3 mm], adjust as needed). Cover the skillet with a lid and simmer until the brussels sprouts become tender, approximately 5 minutes. Fold in the cooled oat groats and black rice.
2. Preheat the oven to 375°F (190°C, or gas mark 5). Transfer the brussels sprouts mixture to the bottom of a 10 × 8-inch (25 × 20 cm) oval baking dish.
3. While the oven is preheating, prepare the carrots by cooking them in the remaining 1 cup (235 ml) water combined with broth powder (or vegetable broth) until fork-tender, which usually takes about 12 minutes. Drain the carrots and transfer them to a food processor. Add cashew cream, nutritional yeast, lemon juice, miso, and sriracha to the food processor. Process until the mixture is completely smooth. Pulse the minced scallion to combine.
4. Spread the cream mixture evenly on top of the brussels sprouts mixture in the baking dish.
5. Bake the Brussels Sprouts Rice and Groats Bake for 30 minutes, or until the top becomes light golden brown. Allow it to stand for 10 minutes before serving.

Enjoy this satisfying and visually stunning dish that celebrates the unique flavors and textures of black rice, oat groats, and tender brussels sprouts. With its gluten-free potential, it’s a versatile option that can serve as a wholesome main course or a delightful side dish. Gather your loved ones and savor the magic of this Brussels Sprouts Rice and Groats Bake, perfect for sharing with family and friends.