Braised Brussels Sprouts in Vinaigrette with Mushroom Risotto
Ingredients
16 ounces fresh Brussels sprouts washed and stemmed
1 cup rice
2 cups water boiled
8 ounces mushroom washed and sliced
1 Tbls chopped fresh garlic
1 small sweet onion diced
2 cloves chopped fresh garlic
2 Tbls extra virgin olive oil
2 Tbls vegan spread
4 ounces red vegan burgundy
1 cube vegetable bouillon
1 tsp dijon
No comments:
Post a Comment