Featured Recipe

Featured Chef Rachael Hutchings’
Brussels Sprouts Bacon Slaw Over Rice

Brussels

Makes 5 – 6 servings

Brussels Sprouts Bacon Slaw Over Rice

1/4 pound bacon ends, cut into small cubes
1 pound Brussels sprouts, cut into thin slices
5 cloves garlic, minced
1 tablespoon fresh grated ginger
4 ounces ponzu
4 ounces vegetable broth
3 cups steamed Japanese (short-grain) rice

Separate the cubed bacon ends into two piles: a pile of pieces that are mostly fat and a pile of pieces that are mostly meat. Put the pile of pieces that are mostly fat in a large sauté pan or wok over medium heat. When the bacon fat has melted and the pieces have started to brown, add the pile of pieces that are mostly meat and sauté them until the pieces crisp up a little bit on the surface.

Add the sliced Brussels sprouts and toss them to coat them in the bacon melted bacon fat. Turn the heat up to medium-high and add the garlic and ginger. Saute the ingredients until you get a nice brown color on the leaves of the sprouts, with some crispiness.

Add the ponzu and vegetable broth, being careful to shield yourself from any hot grease that may splatter out. Continue to cook the Brussels sprouts and allow the ponzu and vegetable broth to reduce for several minutes.

Remove the slaw from the heat, spoon over hot steamed rice, and serve.