Brussels Sprouts, Rice and Corn Soup

1 week ago 7

Democracy Dies successful Darkness

This hearty crockery pairs a (frozen) summertime staple with a wintertime vegetable.

If you privation to treble oregon triple this recipe, consciousness escaped to usage cabbage alternatively of Brussels sprouts. But beryllium cautious astir expanding the magnitude of crushed reddish capsicum flakes, whose vigor increases exponentially.

From Joe Yonan, writer of "Serve Yourself: Nightly Adventures successful Cooking for One" (Ten Speed Press, 2011).

Ingredients

2 teaspoons extra-virgin olive oil
1/4 spoon crushed reddish capsicum flakes
1 ample (1 1/2 to 2 ounces) shallot lobe oregon precise tiny onion, chopped into bladed slices
1 clove garlic, chopped into bladed slices
3 ounces Brussels sprouts (4 to 6 sprouts), trimmed and chopped into bladed slices
1 1/2 cups h2o oregon low-sodium rootlike broth (such arsenic Corn Broth; spot related recipe), oregon much arsenic needed
3 tablespoons (uncooked) long-grain achromatic rice
1/2 cupful frozen maize kernels
Kosher oregon oversea salt
1 tablespoonful grated Parmigiano-Reggiano food (optional)

Nutritional Facts

Per serving (using water)

Calories
340
Fat
10 g
Saturated Fat
2 g
Carbohydrates
57 g
Sodium
320 mg
Protein
9 g
Fiber
6 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Joe Yonan, writer of "Serve Yourself: Nightly Adventures successful Cooking for One" (Ten Speed Press, 2011).

Tested by Bonnie S. Benwick.

Published January 17, 2012

Updated March 14, 2026