This one is all about the sprout-rice — it’s amazing and has become a winter regular in the Cardiologist’s Kitchen. We have never fully understood why Brussels sprouts have such a bad reputation but suspect it has something to do with childhood school dinner memories of over-boiled, grey, water-logged, bitter balls. The modern cultivated version of sprouts available in supermarkets today are deliciously sweet and so time to revise your opinions of the humble Brussels sprout. When cooked in this way within the rice they complement each other perfectly, the sprouts seem to slow steam in a jacket of rice and become sweet, tender and perfectly moist without any excess wateriness.
A dish like chilli pork needs a fluffy base of white basmati rice — it just does not go with brown rice — and that’s fine. It’s good to indulge and not deny yourself these things but the strategy is to eat less. The combination of sprout-rice is perfect because you end up eating just as much vegetable to balance the glycaemic index whilst maintaining the full soft white rice experience.
The other thing we want to highlight are the health effects of ‘small plate’ eating. This has become very popular and is observed in multiple cultures including Dim-Sum (China), Mezze (Middle-East) and Tapas (Spain). The advantage of small plate eating is that you diversify your meal, you tend to eat slower (not shovelling from one plate piled high) and it really highlights the split of your meal between carbs, veg, protein etc. It’s also a very enjoyable way to eat, tasting lots of different things and you may well realise you are getting full and satisfied before you overeat.
In this meal we have combined our deliciously Umami-rich chilli pork, with comforting sprout-rice and the fresh crunch of nitrate containing radish. Your complimentary small side plates don’t need to be complex — some yogurt-cucumber-mint, dressed leaves, chopped fruit — the world is your oyster.