Brussels sprouts, two ways


Ah, the joy of transforming leftovers.

Last night I braised some brussels sprouts in a broth with white wine, garlic, and red pepper flakes. We are it with brown and wild rice, mushroom-dill gravy, and baked tofu.

The gravy and the tofu all got eaten, but I had a good serving of brussels and rice left over with which to make my lunch. So I turned it into a quickie fried rice with toasted pepitas, chopped scallions, and a handful of crumbled Kite Hill almond milk cheese.

I love brussels sprouts…


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