To make this corn, dairy, egg, wheat, gluten, soy, tree nut, and peanut free use the alternatives in red!
- 2 cups of Brussel sprouts, thinly sliced lengthwise
- 1/2 cup quinoa
- 1 cup orzo ( bastmati rice to make it gluten, wheat free)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup chicken broth/vegetable broth
Cook bastmati rice as per instructions and set aside. For quinoa, bring 1 cup of broth to a boil. Stir in quinoa and simmer for about 10 minutes, or until quinoa gets fluffy. In a frying pan, saute minced garlic in olive oil. Slice Brussel sprouts lengthwise and lightly brown them in frying pan with a little olive oil. Add all ingredients into the mixing bowl with the rice and stir. Salt and pepper to taste. Optional: mix in a dash of *no soy sauce substitute if you like.
modified From Eliza Domestica’s blog: