Sweet chili Brussels sprouts with Spirelli whole grain rice

Ingre­di­ents:

• 700 grams Who­le grain rice spi­rel­li (aka fusilli)
• 4 red peppers 
• 4 red chi­li peppers 
• 4 lar­ge cloves of garlic 
• 800g chun­ky toma­toes, fil­ling weight
• 500 grams Brussels sprouts, cleaned
• 1 bunch of parsley
• 6 tbsp map­le syrup
• 1 tbsp lime juice
• 1 tbsp lemon juice
• 1 teas­poon sea-salt

Pre­pa­ra­ti­on:

First, cut the Brussels sprouts in half and place them cut side down on a bak­ing sheet lined with bak­ing paper. Bake the Brussels sprouts in a pre­hea­ted oven at 200 degrees for about 30 minu­tes until gol­den brown.

Remo­ve the seeds from the pep­pers and dice them into lar­ge pie­ces. Remo­ve the stems from the chi­li pep­pers, cut two pods com­ple­te­ly into rings inclu­ding the seeds, split the other two pods in the midd­le and remo­ve the seeds. Then cut it into strips. Peel the gar­lic and chop rough­ly.
Fry all the vege­ta­bles tog­e­ther in a lar­ge pot wit­hout fat and roast brief­ly. Then add the diced toma­toes and sim­mer for about 20 minu­tes over medi­um heat with the lid clo­sed. Then remo­ve from the heat.

Rough­ly chop the pars­ley and add it to the pot. Puree the vege­ta­bles well tog­e­ther with the pars­ley. In the mean­ti­me, cook the pas­ta in sal­ted water accor­ding to the packa­ge ins­truc­tions until it is al den­te – but plea­se not too soft.

Mean­while, add map­le syrup, salt, lime and lemon juice and sea­son well again. At the end of the bak­ing time, place the Brussels sprouts in a bowl and sea­son with 1 – 2 addi­tio­nal pin­ches of salt. Mix well and add to the pot with the pure­ed sau­ce. Mix in por­ti­ons with the pas­ta in a bowl and ser­ve immediately. 

Bon appe­tit!

More such fan­ta­stic recipes are in Gün­ther Karl’s cook­books to find: