If you follow me on instagram, this recipe may look vaguely familiar. I posted a paired down version that I had thrown together for lunch from two other recipes I had worked on the same week. Since then, I’ve eaten a version of this bowl nearly every day. This version has been slightly gussied up thanks to the addition of hard boiled eggs (a staple in my kitchen right now) and a bit of ginger/honey thrown in with the soy sauce.
These are my favorite types of meals and a good reminder that ‘leftovers’ do not always have to mean a full meal. I love having leftover grains and leftover vegetables to combine into something brand new (helps keep the ‘leftovers’ feeling exciting!) I recommend making a big batch of grains and hard boiled eggs ahead of time, then you always have a meal!Print
- 3 teaspoons olive oil
- 2 cups shredded Brussels sprouts
- 1/3 cup sliced shallot
- 2 cups cooked grain (pearl couscous, quinoa, or kamut- see note)
- 1/4 cup soy sauce
- 2 teaspoons honey
- 1 teaspoon minced ginger
- 2 hardboiled eggs
- 1 tablespoon toasted sesame seeds
- In a large pan, heat olive oil over medium-low heat. Add the brussels sprouts and shallots then cook, stirring occasionally, until tender, 8 to 10 minutes.
- Add in the previous cooked (or just cooked) grain and continue to cook for another minute or two. Whisk together the soy sauce, honey, and ginger in a small bowl then add to the Brussels sprout mixture.
- Divide the brussels sprout mixture into two bowls. Slice the eggs and finish with a sprinkle of sesame seeds.
I prefer couscous or quinoa if I’m cooking the grain along side the brussels sprouts. However, leftover longer cooking grains (from previous meals) are great too!
I’ll also often just use the soy sauce and leave out the ginger/honey.