Dutch stir-fry

As I have mentioned before, we are big Brussel sprouts lovers. I have posted a recipe for sprouts with rice before but this one has not developed into this more spicy version. So here is a very tasty way to dress up Brussel sprouts with.....

Dutch Stir-fry
250 gr (about 1/2 lb) Brussel sprouts, cut in half and washed
1/2 red bell pepper, sliced in strips and cut in bite sized pieces
1 red chili pepper, remove seeds and finely chopped
125 gr (about 1/4 lb) bacon lardons or chunks
3 spring onions, sliced
good pinch of thyme
3/4 cup of rice, cooked and set aside

Parboil the sprouts about 3 minutes, drain and set aside.

Fry the bacon and red pepper in a little olive oil adding thyme to the meat.

Now add the spring onions and finely chopped red chili. Then add the cooked sprouts to the mixture and warm through. Last, add the cooked rice, mixing well and serve.

Note:  The heat of your chosen chili pepper will determine the spiciness of this dish. Ours are mildly hot.

Eet smakelijk!
Heidi