Pan-Fried Brussels Sprouts by Dora Cheng
Exploring culinary capabilities when produce is at its best is what #PAfallharvest is all about. 🍂
Though our hardworking growers make sure to provide Brussels sprouts year-round, their peak season is actually in the colder months.
Some even say that a light frost on Brussels crops are a good thing! It helps to improve the flavor and produce sweeter sprouts.
We set our reliable guest chef Dora Cheng on yet another #PAfallharvest mission, letting her surprise us with her best Brussels sprouts spread. She did NOT disappoint. 😋 See her pan-fried Brussels with shiitake mushrooms, wild rice, and chopped almond below!
Pan Fried Brussels Sprouts with Shishito Mushrooms and Wild Rice
1 lb brussels sprouts
4 ounces shiitake mushrooms
1/2 red onion
1 cup wild rice
1 tsp honey
Red pepper flakes
Salt and pepper
Sear brussels sprouts in olive oil over medium high heat until golden.
In a separate pan, cook red onions and shishito mushrooms over medium high heat until golden.
Combine all the cooked ingredients in a large pan. Stir in cooked wild rice.
Season with honey, red pepper flakes, salt and pepper. Cook 5-7 minutes over medium heat.
Top with chopped almond.
About the Chef
Dora is a skilled chef with an eye (and taste!) for fine dining, fast eats, and everything else in between. You may recognize her as the witty @eating4three on Instagram, sharing her adventures in devouring professional dishes (#HaveUSeenMeEat) and whipping up some of her own (#HaveUSeenMeCook).
When she's not eating, Dora likes to hang out in local coffee shops, take naps, and entertain her cat, Bubblegum. 😸