Friday, May 8, 2009

Dr. J's detox

I am all Protestant guilt when it comes to food, fun, work, etc. So you can imagine what my Thursday was like. Alot of dry, whole grain business, beans, fresh vegetables, and anything that a rabbit might enjoy ingesting. Hence, Thursday's dinner resembled what my buddy J told me was the appropriate diet after a week of socially binging on cheese.

Dr. J's "I should start caring about my long term health" Brown Rice pilaf and roasted Brussels sprouts.
serves 2, but I ate all the sprouts in one sitting. They taste like artichokes when they are roasted like this. Not a hint of bitterness, only golden roasted goodness.

1 c. basmati rice (I used brown, its good for your insides)
olive oil (1 1/2 Tbs.)
1/3 chopped onion
2-4 cloves of garlic
2 tsp. cumin
salt to taste
broth or water to cook

Brown onion and garlic in olive oil over medium heat in a saucepan with a lid, until soft. Add cumin until fragrant. Add rice and stir gently, until each kernel is coated with oil. Add appropriate amount of chicken or veggie broth, or water (usually 1 1/2 c. for white basmati, 2 cups for brown). Bring to boil, then simmer with lid for 20/40 minutes (for white/brown respectively). In the mean time, make the sprouts.

Brussels Sprouts:
about 1 lb of Brussels Sprouts, with the ends cut off and cut in half, lengthwise, rinsed
olive oil (1 -2 Tbs)
2-3 garlic cloves, slivered

Heat oven to 400 degrees (It's still a bit cold at night in Brooklyn). Add oil to a cast iron skillet (or any oven proof relatively shallow pan). Add slice and cleaned sprouts and garlic and toss until well covered. Roast in oven about 20 minutes, until the sprouts are golden and slightly browned/blackened. You may open the oven after 12 minutes or so to stir.

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