Ingredients :
- 3 1/2 cups beef broth
- 2 cups wild rice
- 12 ounces Brussels sprouts
- 1/2 cup chopped green onion
- 1 1/2 teaspoons minced garlic
- 1 cup fresh spinach
- 8 ounces ground chuck beef
- 1/4 teaspoon salt
- 1/2 teaspoon jalapeño powder
- 2 tablespoons canola oil
Method :
- Preheat oven to 400
- Toss Brussels sprouts in 1 tablespoon of canola oil and roast for approximately 30 minutes, stirring every 10 minutes, until browned
- Bring beef broth to a boil and add rice, reducing heat to low and simmering about 30 minutes, until fully cooked but still firm, fluff with fork
- Heat 1 tablespoon oil in large skillet and brown beef, onions, garlic, carrot shreds, salt and jalapeño powder
- Add cooked rice, spinach and Brussels sprouts to skillet. Reduce heat to low and cover for 10 minutes, stirring frequently.
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