Rice with Toasted Almonds & Brussels Sprouts
3 cups cooked Basmati rice
4 ounces Brussels, steamed, halved lengthwise
1 teaspoon butter or olive oil
1 tablespoon sliced almonds or to taste
1 teaspoon dried thyme
Salt and black pepper, to taste
1/2 teaspoon ground coriander
1 tablespoon orange juice
1/2 teaspoon orange peel
In a medium nonstick sauce pan heat the butter or oil on high heat. Add the almonds; reduce heat and sauté until lightly toasted, shaking pan to prevent sticking, 2 to 3 minutes.
Add the halved sprouts and thyme to the pan; season with salt and pepper, to taste. Sauté until the Brussels sprouts are lightly browned.
Add the orange juice, orange peel and the rice. Stir to combine. Turn off heat. Adjust seasonings. Cover and let stand for about 10 minutes. Toss before
serving.
Serves 3.
Adapted from fooddownunder.com.