Rice with Mushrooms & Brussel Sprouts

Hey friends,

where did the year go? I can’t believe it’s end of November already! This also means that right now, basically everything revolves around Christmas in our house. Between preparing the advent calendar for Mr. Zebra, all of my christmas-y projects for the blog and trying to organise my presents for this year, there is hardly any time left to do non Christmas related things. So even just watching a scary movie or cleaning the bathroom feels like a welcome escape. Do you know that feeling?

That’s why I decided to keep things autumnal for a wee bit longer – there’s still plenty of time for winter, Christmas & Co in the coming weeks, I promise! But one thing you really shouldn’t miss is this delicious rice dish with wild rice, brussel sprouts and mushrooms: Easy, vegetarian & so yummy ♥

Rice with Mushrooms & Brussel Sprouts

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Fast, simple & vegetarian: Delicious wild rice with brussel sprouts and mushrooms tastes so great - you won't miss the meat at all!

Ingredients

  • 500 g rice mix with wild rice
  • 2 cloves of garlic
  • 300 g brown mushrooms
  • 300 g brussel sprouts
  • 4 tbsp olive oil
  • 300 ml vegetable broth
  • 50 g grated Parmesan
  • Salt & pepper

Instructions

Cook the rice in salted boiling water according to package instructions then drain and set aside.

Peel garlic and cut into thin slices. Clean mushrooms and quarter them. Wash the brussel sprouts, remove the stalk and slice them thinly.

Heat up 3 tbsp of olive oil in a pan, sauté the garlic for two minutes and remove it from the pan. Then add sliced brussel sprouts and mushrooms and fry for 5-10 minutes.

Add the cooked rice and garlic and stir well. Mix in the olive oil, broth and grated parmesan, season to taste and serve.

Do you also try to incorporate at least a few veggie days a week into your meal plan or are you maybe vegetarian all together? It would make me very happy hear about your favourite recipes ♥

Stay sweet & HAPPY COOKING!

xx Kristin

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