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Jasmine Rice with Brussels Sprouts and Fresh Herbs

A simple, but delightful meal for the most discerning of tastes. Well tolerated by my IBD.

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Jasmine Rice with Brussels Sprouts and Fresh Herbs

Sweet smelling Jasmine rice, gently boiled infused with steamed broccoli and fresh picked herbs from the kitchen garden - awesome, healthy meal for me. My IBD has no problem with this dish, although it may create a bit of gas for some folks.
Prep Time5 mins
Active Time25 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: American, Asian
Keyword: gluten-free, rice
Yield: 3 Servings
Calories: 323kcal
Author: Chef Verde

Materials

  • 150 g Jasmine rice or any whole grain white rice
  • 240 g broth your choice, I use chicken or vegetable. Water is an option
  • 260 g brussels sprouts
  • ¼ cup fresh herbs I use Thai basil and tarragon

Instructions

  • Measure rice into small sauce pan.
  • Add broth or water and stir (important I use chop sticks)
  • Cover and bring to a boil on high heat - takes about 5 minutes
  • Reduce heat to low and stir once more. Remain covered. Cook for 10-11 minutes until you can't see the liquid.
  • Remove from heat, fluff and cover with lid slightly askew. Leave for 10 minutes.
  • Place frozen brussels sprouts in microwave safe bowl with tsp water, cover and heat 2 minutes or until soft. Place brussels sprouts with herbs into serving bowl.
  • Add fluffed rice into serving bowl and combine with brussels sprouts and herbs.
  • Stir until well distributed in bowl.
  • Cover and serve. Can be kept in food warmer until ready to serve.

Nutrition

Calories: 323kcal | Carbohydrates: 54g | Protein: 11g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 346mg | Potassium: 540mg | Fiber: 6g | Sugar: 3g | Vitamin A: 825IU | Vitamin C: 75.1mg | Calcium: 103mg | Iron: 3.4mg