For ➋ 500 g Brussels sprouts
150 g black rice
3 tbs white miso
2 tbs maple syrup
1 tbs mirin
2 ts sesame oil
3 ts black sesame seeds
6 radishes
5 cl rice vinegar
2 ts coconut blossom sugar
pinch fleur de sel
Clean 500 g Brussels sprouts. Cut them in half lengthwise.
Boil 150 g of black rice according to the directions on the package.
In a small bowl, beat 3 tbs white miso, 2 tbs maple syrup, 1 tbs mirin and 2 ts sesame oil until smooth.
Add 3 ts black sesame seeds and mix well.
Mix this marinade with the Brussels sprouts.
Divide them over a baking tray covered with parchment paper.
Bake 20 m in a preheated oven at 220 °C.
Meanwhile make the sweet and sour radish.
Cut 6 radishes into very thin slices, preferably with a mandolin.
Beat 5 cl ml rice vinegar, 2 tsp coconut blossom sugar and a pinch of fleur de sel together until the sugar and salt have dissolved.
Add the radishes and mix well. Let this marinate for 10-15 m.
Serve the rice on a plate, top with the Brussels sprouts and radishes and drizzle lightly with the sweet and sour marinade.
