Black Rice, Mixed Grains & Brussels Sprouts Stir Fry

Black Rice, Mixed Grains & Brussel Sprouts Stir Fry
Recipe Type: Side Dish
Cuisine: Asian
  • 1½ cups Black Rice and Mixed Grains
  • 3 cups water
  • ½ lb Brussels Sprouts, shaved (thinly sliced)
  • 3 tablespoons soy sauce
  • 1 tablespoon Red Boat Fish Sauce
  • 2 tablespoons water
  • 1 tablespoon Yuzu Juice
  • ¼ teaspoon garlic, minced
  • 6 ounces baby bella mushrooms, sliced
  1. Place 1½ cups Black Rice and Mixed Grains in a rice steamer. Add 3 cups of water and steam rice until done. Set aside to cool.
  2. Combine soy sauce, fish sauce, water, ginger and yuzu juice in a jar, seal and shake to combine. Set aside.
  3. Prepare an ice water bath.
  4. Bring a pot of heavily salted water to a boil. Reduce heat to a slow simmer and add shaved Brussels Sprouts. Cook for 1½ minutes. Using a slotted spoon or strainer, dunk the sprouts in the ice water bath to stop the cooking process.
  5. Strain all the water and set aside.
  6. Pre-heat your wok and add 3 tablespoons olive oil. Heat until very hot
  7. Add Brussels Sprouts and stir fry until they start to brown, slightly. Add the cooled black rice and mixed grains and stir fries to heat through and combine.
  8. Add the soy sauce mixture and mushrooms. Stir fry to combine.
  9. Cover and allow the mushrooms to cook through.
  10. Serve immediately.
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