Reviews (2)        Add Rating & Review     41 Ratings   5 star values:        8    4 star values:        16    3 star values:        13    2 star values:        3    1 star values:        1                Martha Stewart Member     Rating: Unrated       11/25/2013   I certainly wish these recipes would show a photo of the finished dish...It is so hard to imagine how it should look. "A picture speaks a thousand words."         Martha Stewart Member     Rating: 2 stars       12/02/2011   Too much rice - balance is off so the "dressing" is not enough. Cut the rice, increase the dressing - and make sure that your brussel sprouts are all the way cooked through - taste not just time

Back to Baby Brussels Sprouts with Wild Rice and Pecans All Reviews for Baby Brussels Sprouts with Wild Rice and Pecans - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Baby Brussels Sprouts with Wild Rice and Pecans Recipe Summary Servings: 8

Ingredients Ingredient Checklist 2 cups wild rice 3 tablespoons unsalted butter 3/4 cup pecans Coarse salt 1 cup (5 ounces) red pearl onions, peeled and halved through root end 1 pound baby brussels sprouts 2 tablespoons sherry vinegar 3 tablespoons pure maple syrup 2 teaspoons Dijon mustard

Gallery Baby Brussels Sprouts with Wild Rice and Pecans

Recipe Summary Servings: 8

Baby Brussels Sprouts with Wild Rice and Pecans

Baby Brussels Sprouts with Wild Rice and Pecans

Baby Brussels Sprouts with Wild Rice and Pecans

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 2 cups wild rice 3 tablespoons unsalted butter 3/4 cup pecans Coarse salt 1 cup (5 ounces) red pearl onions, peeled and halved through root end 1 pound baby brussels sprouts 2 tablespoons sherry vinegar 3 tablespoons pure maple syrup 2 teaspoons Dijon mustard

Directions

Bring a large saucepan of water to a boil. Stir in wild rice, reduce to a simmer, and cook (uncovered) until tender, about 40 minutes. Drain rice.

Meanwhile, melt 2 tablespoons butter in a large saute pan over medium heat. Toast pecans, stirring frequently, until fragrant, about 5 minutes. With a slotted spoon, transfer pecans to a plate, and season with salt.

Add remaining 1 tablespoon butter, the pearl onions, and 1/2 cup water to pan; simmer until water is evaporated and onions are tender and pale golden, about 10 minutes.

Trim brussels sprouts, then score an X into the bottom of each one. Place in a steaming basket or colander set in a saucepan filled with 1 inch of water. Bring water to a boil, then reduce to a simmer; cover and steam until just tender enough to pierce with the tip of a sharp knife, 6 to 8 minutes.

In a bowl, whisk together sherry vinegar, maple syrup, and mustard. Add rice, brussels sprouts, and onions; toss to coat, and season with salt and pepper. Coarsely chop pecans and add just before serving, warm or at room temperature.

Reviews (2)

 Add Rating & Review     41 Ratings   5 star values:        8    4 star values:        16    3 star values:        13    2 star values:        3    1 star values:        1        

   Martha Stewart Member     Rating: Unrated       11/25/2013   I certainly wish these recipes would show a photo of the finished dish...It is so hard to imagine how it should look. "A picture speaks a thousand words."         Martha Stewart Member     Rating: 2 stars       12/02/2011   Too much rice - balance is off so the "dressing" is not enough. Cut the rice, increase the dressing - and make sure that your brussel sprouts are all the way cooked through - taste not just time

Reviews (2)

Add Rating & Review     41 Ratings   5 star values:        8    4 star values:        16    3 star values:        13    2 star values:        3    1 star values:        1

Add Rating & Review

41 Ratings 5 star values: 8 4 star values: 16 3 star values: 13 2 star values: 3 1 star values: 1

41 Ratings 5 star values: 8 4 star values: 16 3 star values: 13 2 star values: 3 1 star values: 1

41 Ratings 5 star values: 8 4 star values: 16 3 star values: 13 2 star values: 3 1 star values: 1

  • 5 star values: 8 4 star values: 16 3 star values: 13 2 star values: 3 1 star values: 1

    Martha Stewart Member     Rating: Unrated       11/25/2013   I certainly wish these recipes would show a photo of the finished dish...It is so hard to imagine how it should look. "A picture speaks a thousand words."  

Martha Stewart Member     Rating: 2 stars       12/02/2011   Too much rice - balance is off so the "dressing" is not enough. Cut the rice, increase the dressing - and make sure that your brussel sprouts are all the way cooked through - taste not just time

    Martha Stewart Member

    Rating: Unrated 11/25/2013

I certainly wish these recipes would show a photo of the finished dish…It is so hard to imagine how it should look. “A picture speaks a thousand words.”

Rating: Unrated

Rating: 2 stars 12/02/2011

Too much rice - balance is off so the “dressing” is not enough. Cut the rice, increase the dressing - and make sure that your brussel sprouts are all the way cooked through - taste not just time

Rating: 2 stars

All Reviews for Baby Brussels Sprouts with Wild Rice and Pecans

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Baby Brussels Sprouts with Wild Rice and Pecans

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest