I have a confession… I’ve never been a big fan of rice. I mean yeah, I do love sushi and California burritos but I just can’t tolerate the grains. They leave me feeling like exactly what I ate, a fluffy white granule. But somehow rice does seem to be a great pair with certain dishes. Any type of Mexican food, rice is a must. Asian food–yup rice. Indiana food, pass the nan and spoonful of rice. Persian, can’t enjoy without tadig! Let’s be honest, its almost become a meal staple! So if you don’t eat grains, what can you make to fulfill it’s place?

Well, I often make cauliflower rice, which does the trick. It’s white like rice, has a fluffy, airy texture and you can add spices and such to customize it per dish.

Honestly, I’m sick of cauli-rice. I’m just burnt out. Cauli- I love ya, but I need to mix ya up. So, I’ve developed a ricey alternative for you out there that feel my caulk-overload, Brussels Sprout rice. I know, amazing name right? I’m working on it.  SIDENOTE: Brussels Sprouts– I always say brussel instead of brussels with the s… I don’t know why but I’ve always said it that way. And, it’s kind of hard to say brussels sprouts when you say it aloud. Seriously, say it 5 times fast…

No? Just me? Anyway, because I’m partially spanish (not really I just feel very cultured from all my burrito eating days in San Diego) I love making this side whenever I make tacos or burrito bowls. It’s SO simple, has great refreshing flavors and can go alongside pretty much any main dish. Simple Enjoy! XOXO

Brussels Sprout Rice

2014-02-14 00:27:39

Serves 4

A perfect rice alternative!

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Prep Time

5 min

Total Time

15 min

Prep Time

5 min

Total Time

15 min

Ingredients

1. 4 cups whole brussels sprouts
2. 2 limes
3. 2 ripe avocados
4. 2 tablespoons white vinegar
5. 1 tablespoon melted coconut oil
6. salt and pepper to taste

Instructions

1. First, wash your brussels sprouts.
2. Place brussels in a food processor or blender.
3. Pulse for 10 seconds until the brussels are chopped up, no whole bits.
4. Pour chopped brussels into a large bowl and add the limes, vinegar and coconut oil. Mix well until all ingredients are combined.
5. Next, add your ripe avocado and with a fork, or your hands and mix in the avocado.
6. Add salt and pepper to taste

Notes

1. If you want some a little kick, feel free to add in jalapeño peppers or cayenne pepper to spice things up.
2. Storage
3. Refrigerate and enjoy up to four days.

By Jamie

Jamie Danno https://www.jamiedanno.com/