Brussels Sprouts with Lemon and Brown Rice
 
 
Serves: 4 Servings
Ingredients
  • 1 cup uncooked brown rice
  • 1¾ cups chicken stock
  • 4 cups brussels sprouts leaves
  • ¼ cup lemon juice, about 1 lemon
  • Zest of 1 lemon
  • 1 Tbsp olive oil
  • 1 clove garlic, grated
  • ¼ tsp. sea salt
  • Lots of cracked pepper, to taste
  • 2 Tbsp parsley, chopped
  • 2 Tbsp grated Parmesan cheese
  • Pecans and cranberries (just a sprinkle)
Instructions
  1. In a medium saucepan on medium to high heat, bring chicken stock and brown rice to a boil. Cover and allow rice to simmer for about 10 to 12 minutes until rice is cooked and chicken stock is absorbed.
  2. Meanwhile separate leaves from brussels sprouts and place in a large bowl. Whisk together lemon juice, lemon zest, olive oil, garlic, salt and pepper and toss with leaves.
  3. Mix together cooked rice with brussels sprout leaves and add parsley and Parmesan cheese, mixing well.
  4. Add a little more cracked pepper to taste (if needed), top with some pecans and dried cranberries, serve and enjoy!
Nutritional Information
Serving Size: 1 cup • Calories: 264 • Fat: 5.3 g • Saturated Fat: 1.2 g • Carbs: 47.1 g • Fiber: 2.7 g • Protein: 9.8 g • Sugars: 0.4 g • WW Freestyle Points: 7
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/brussels-sprouts-with-lemon-and-brown-rice/