WITH CRANBERRY WILD RICE
Randy Clemens is the author of The Sriracha Cookbook, The Veggie-Lover’s Sriracha Cookbook, and co-author of The Craft of Stone Brewing Co. He is a graduate of the California School of Culinary Arts and a BJCP Recognized Beer Judge. When not writing for Los Angeles magazine and other stellar publications, he can sometimes be found cooking, playing baritone horn, practicing yoga, or just trying to help make the world a better place. If one (or more) of these things also tickles your fancy, you can follow Randy’s musings on Twitter via @SrirachaBook and @RandyClemensEsq. Photo of Randy Clemens by Tyler Graham.
Cranberry Wild Rice
2 tablespoons extra-virgin olive oil
1 small red onion, diced
3 cloves garlic, minced
1 1/2 cups wild rice
3 1/2 cups vegetable stock
1/2 cup unsweetened dried cranberries
1/4 cup chopped raw walnuts or pecans
2 tablespoons minced fresh rosemary
Salt and freshly ground black pepper
1/2 cup Grade B maple syrup or raw agave nectar
3 tablespoons extra-virgin olive oil
3 tablespoons Sriracha
1 1/2 tablespoons Bragg Liquid Aminos or low-sodium soy sauce
Juice of 1 lime
1 pound Brussels sprouts, trimmed and halved lengthwise
Chopped fresh flat-leaf parsley, for garnish (optional)
To make the rice, heat the oil in a large Dutch oven or pot over medium-high heat. Add the onion and sauté until softened, 5 to 7 minutes. Add the garlic and bay leaves and sauté just until the garlic is fragrant, about 30 seconds. Add the rice and stir until evenly coated. Continue to cook, stirring occasionally, until the rice is slightly toasted and has a nutty aroma, about 3 minutes. Pour in 1 cup of the stock to deglaze the pan, using a wooden spoon to scrape up all the stubborn, tasty brown bits. Add the remaining 2 1/2 cups of stock and the cranberries. Bring to a boil, then immediately lower the heat, cover, and simmer until the rice is tender and some of the grains have popped, 50 to 60 minutes. Uncover and fluff with a fork. Simmer for 5 minutes, stirring occasionally. Remove from the heat and drain off any excess liquid.
While the rice is cooking, prepare the Brussels sprouts. Preheat the oven to 375°F. In a large bowl, combine the maple syrup, oil, Sriracha, liquid aminos, and lime juice and whisk until well blended. Add the Brussels sprouts and toss until evenly coated. Using a slotted spoon, transfer the Brussels sprouts to a nonstick or parchment-lined rimmed baking sheet or a large cast-iron skillet and spread them in a single layer. Reserve any liquid left in the bowl. Bake the Brussels sprouts for about 25 minutes, until tender and browned.
To finish the rice and serve, add the walnuts to the rice without stirring. Cover and let stand for 5 minutes. Add the rosemary and fluff with a fork to combine. Season with salt and pepper to taste. Serve the Brussels sprouts over the rice, garnished with a healthy drizzle of the reserved maple-Sriracha dressing and a sprinkling of parsley.
You can use honey in place of the maple syrup if you wish. Raw orange blossom honey would be especially nice.
Reprinted with permission from The Veggie-Lover’s Sriracha Cookbook: 50 Vegan “Rooster Sauce” Recipes That Pack a Punch by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc. Text copyright © 2013 by Randy Clemens. Photographs copyright © 2013 by Leo Gong. Veggie Lovers Sriracha Cookbook