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🍽️ Pan-Fried Brussels Sprouts with Rice and Nut-Orange

678 kcal · 30 min · 4 servings

Ingredients

• 100 g Parboiled Brown Rice
• Salt
• 400 g Brussels Sprouts
• 1 Carrot
• 150 g Oranges (1 small Orange)
• 30 g Butter (2 tbsp)
• 50 ml Vegetable Broth
• Pepper
• 50 g Trail Mix (2 handfuls)
• 250 g Chickpeas (Drained Weight; Can)

Instructions

1. 1. Bring water to a boil.
2. 2. Add rice and salt to the boiling water.
3. 3. Cook the rice according to the package instructions.
4. 4. Drain the rice.
5. 5. Let the rice drip dry well.
6. 6. Remove the outer leaves from the Brussels sprouts.
7. 7. Wash the Brussels sprouts.
8. 8. Halve the Brussels sprouts.
9. 9. Peel the carrot.
10. 10. Cut the carrot into thin sticks.
11. 11. Peel the orange and remove the white pith.
12. 12. Cut out the orange fillets between the membranes.
13. 13. Catch the orange juice.
14. 14. Squeeze the remaining orange pulp.
15. 15. Heat the butter in a pan.
16. 16. Fry the Brussels sprouts and carrots for 5 minutes over medium heat.
17. 17. Add the orange juice and broth.
18. 18. Season the vegetables with salt and pepper.
19. 19. Cook the vegetables for another 5 minutes.
20. 20. Stir the vegetables occasionally.
21. 21. Chop the trail mix coarsely.
22. 22. Rinse the chickpeas.
23. 23. Drain the chickpeas.
24. 24. Add the chickpeas and rice to the pan.
25. 25. Cook the mixture for 3 minutes.
26. 26. Place the pan contents on a plate.
27. 27. Top the dish with the orange fillets.
28. 28. Top the dish with the trail mix.

Nutrition per serving

• kcal: 678
• Protein: 26 g · Fett/Fat: 25 g · Carbs: 84 g