My wonderful husband always agrees to try new things—his appreciation for different foods has exploded over the last several years, especially for healthy dishes. This makes preparing meals so much easier for me, since we pretty much enjoy the same things. I could not, however, get Gary on-board with Brussels sprouts for the longest. I tried them every way possible, but he could not like them. In one last attempt last night, I tried a crafty tactic—I cut the sprouts much smaller, and added lots of other vegetables that Gary really loves. To my delight, he ate the sprouts with no complaints.
Now if I could just get sneaky with raw oysters. No, I think not.
Sautéed Brussels Sprouts and Green Beans with Mushrooms and Sun Dried Tomatoes
Pearl barley
1 cup water
1 teaspoon salt
1 lb. fresh green beans
4 tablespoons olive oil
¼ teaspoon hot red pepper flakes
1 lb. Brussels sprouts, trimmed and quartered lengthwise
½ teaspoon salt
1 lb. fresh mushrooms, sliced
1/3 cup chicken stock
¼ cup sun dried tomatoes, finely chopped
Parmesan or feta
Pine nuts or slivered almonds
Bring water and salt to a boil in a medium pan. Add barley. Reduce heat, cover, and cook for 50-60 minutes.
Meanwhile, cook green beans in a pot of well-salted water for about 5 minutes until crisp-tender. Drain, and set aside.
Add olive oil and red pepper flakes to a large skillet over medium heat. When oil is hot, add Brussels sprouts and salt. Sauté for about 8 minutes until crisp-tender and browned. Add beans and mushrooms. Season if necessary.
Add chicken stock and cook, partially covered, for 10-15 minutes until veggies are desired tenderness. Add more liquid if necessary. When veggies are tender, and liquid has absorbed, remove from heat. Sprinkle with cheese and nuts, and drizzle lightly with olive oil, if desired. Adjust seasoning, and serve warm or cold.
Served here with seared tuna steak.
