Every time my hubby and I go to Trader Joe’s, we pick up something new to try. Our latest product testing session led us to Briyani, which has rice, onions, peas, red pepper, apples, raisins, and spices.
It is slightly spicy, curry-y and fat free. The delightful little peas retain their bite when the Biryani is cooked on a stovetop. I decided to pair the rice dish with slices of smoked chicken sausage and added an onion, garlic, Sri Racha, and a steamer package of broccoli and cauliflower florets for more flavor and texture. Some cilantro sprinkled on just before serving adds some extra freshness. Grab a mint when you’re done, though!
I made this as a quick weeknight meal in one pan. It is so simple to make, I can lay it all out in one paragraph:
In a large pan, place cauliflower and broccoli florets and add 1/4 c water, then cover to steam for a few minutes until fork-tender. Add half of a chopped onion and cook until almost transluscent. Add a teaspoon of minced garlic, 2 tbsp Sri Racha and toss in the sliced sausage, stirring occasionally until heated through. Add the bag of Biryani. Cover and cook for about 5 minutes. Sprinkle with cilantro. Serves 4.
Unlike all my American friends I’ve spoken to about them, mis padres never attempted to feed us brussels sprouts. The first time I tasted them was just 4 months ago. I was inspired/determined to try them and doggone it, I was going to like them. Initially, I prepared them by only boiling them, but just did not like something about them – it was as if they made my tongue kinda numb and had a soft texture. I decided to play around with my preparation and came up with this, which I love! They are like tiny, flavorful, toothsome cabbages, sautéed to caramelized perfection.
Brussels Sprouts with Bacon
- 20 Brussels Sprouts
- 4 Thick bacon strips, chopped into bite-sized pieces
- Zest of one lemon
- 2 Pinches of salt
- 4-5 Turns of a pepper grinder
Tear off any loose outer leaves from the brussels sprouts and cut an “x” through the bottom of the stems, but not through the bulb.
Bring a 2 quart saucepan of water and a pinch of salt to a rolling boil. Add sprouts into the boiling water and allow to cook until they turn bright green, about 4 minutes.
Drain and set the sprouts aside onto a cutting board to cool slightly.
Cut the sprouts in half lengthwise.
Place bacon pieces into a frying pan over medium heat and cook thoroughly, stirring occasionally. Place the sprouts into the pan and toss with the bacon pieces. Occasionally stir to allow sprouts to brown evenly.
When all sprouts are lightly browned, sprinkle a pinch of salt and add pepper and lemon zest, then toss.