Brussels Sprouts Rebalanced

Brussels-Sprouts-Rebalanceds 24

For this latest version of “Brussels Sprouts revisited”, I decided to overpower those cheeky leafy balls yet balance them with a coconut flavoured jasmin rice. It worked wonders. The whole family loved this winning dish. It is a must try!

You will need a rice cooker or a saucepan and a wok

Preparation: 10 min, Cooking 15min


  • Rice: 2 cups
  • Coconut milk: 2 cups
  • Water: 2 cups
  • Brussels sprouts: 200g, quartered
  • Garlic: 2 cloves crushed
  • Ginger: 2cm peeled and grated
  • Soy sauce: 2 tbsp
  • Sesame seeds: 20g
  • Sesame seed oil: 3 tbsp
  • Herb of choice: coriander or parsley chopped

Let’s do it:

  1. Cook the rice by absorption with the liquids (water and coconut milk),
  2. 7 minutes before serving, heat the wok
  3. Add the oil, the ginger and the garlic at once
  4. Keep the wok moving and add the brussels Sprouts and seeds
  5. Cook over a high temperature for about 5 minutes, whilst moving, the brussels sprouts will take a vivid green and yellow colours.
  6. Season with pepper (optional)
  7. Pour the soy sauce over and cook a futher 2 minutes,
  8. Serve the Brussels Sprouts with the rice, and sprinkle herb of choice

Bon appétit

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