Brussels Sprouts Wrapped in Beet Rice
Spoonsparrow and ORYZA present: Brussels sprouts wrapped in beet rice – winter vegetables in a new look.
Ingredients
- 1 bulb beetroot (150 g)
- 1 handful parsley
- Salt
- 250 g ORYZA Ideal Rice
- Pepper
- 300 g Brussels sprouts
- 2 tbsp Rapeseed oil
Instructions
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1.
Peel the beetroot and grate it roughly. Wash the parsley, dry it by shaking, and finely chop the leaves.
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2.
Bring 500 ml water to a boil with about ½ tsp salt. Add ORYZA Ideal Rice to a pot and stir once. Add the grated beetroot. Cook the rice and beet mixture in a covered pot over low heat for 16–18 minutes until all the liquid is absorbed. Fluff the rice with a fork and season with pepper.
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3.
In the meantime, clean and wash the Brussels sprouts and cook them in salted water for about 10 minutes; then drain well.
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4.
Pour half of the beet-rice mixture into a tall container and blend it to a smooth paste. Mix the blended rice with the remaining rice and parsley.
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5.
Take one Brussels sprout head at a time, coat it with some beet‑rice mixture, and shape it into a ball using damp hands. Place the balls on a baking sheet lined with parchment paper and brush them lightly with oil. Bake the rice balls in a preheated oven at 220 °C (fan‑forced 200 °C; gas: level 3–4) for about 15 minutes until crisp.
