Saturday, February 9, 2013

Lemony Wild Rice & Brussels Sprouts

Tonight I roasted brussels sprouts like this (halve; toss in lemon olive oil and tons of salt; bake at 315 for about an hour) and tossed them with northern wild rice (the kind with the super long, black grains), the juice of a meyer lemon, and grated aged gouda.  Super satisfying on a snowy night.

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