Northwoods Wild Rice and Brussels Sprouts
|Brussels sprouts||8 , washed and trimmed|
|Corn oil margarine||3 Tablespoon|
|Green onion||2 Tablespoon, chopped|
|Garlic||1 Clove (5 gm), minced|
|Cooked wild rice||3 Cup (48 tbs)|
In a saucepan cook Brussels sprouts in boiling water to cover for 12 minutes or until tender.
Drain and coarsely chop.
In a heavy saucepan over low heat melt margarine.
Add green onion and garlic.
Saute until tender but not brown.
Add chopped Brussels sprouts; mix well.
Add wild rice; toss gently.
Into a heated serving dish spoon rice mixture.
Add salt and pepper.