Ingredients

• Quick cook brown rice (approx 3 cups for 6 servings of 2/3 cup each)
• 8 oz. frozen Brussels sprouts
• 3/4 cup shredded Parmesan cheese
• Salt and pepper
• Approx. 1 1/2 Tbsp. butter or margarine

Directions

Prepare quick prep brown rice (any brand will do) enough for 6 servings, which is typically 3 cups of dry rice and 2 1/2 cups of water.

After the rice has cooked and is sitting for the 5 minutes or so for the water to absorb, take out an 8 oz (approx) bag of Brussels sprouts from the freezer. Defrost the sprouts in the microwave.

After they have defrosted, use a quick chopper or food processor to shred the defrosted sprouts. Only pulse until the leaves have all separated from the sprouts.

Remove rice from pot, dump into a casserole dish, dump shredded Brussels sprouts into the rice-mix to combine. Top with approx. 3/4 cup of shredded Parmesan cheese. Season to taste with salt and pepper. Cover tightly with foil.

Bake covered at 375 degrees F for approx 20 minutes, then remove the foil, add several pats of butter or margarine, and bake uncovered for an additional 15 minutes.

Stir, Serve and Enjoy!

By Cheryl from Maryland