A simple vegetarian supper dish with Korean notes and an Organic Brown & Wild rice twist by Jonathan.
Preheat oven to 450*
Heat a medium sauté pan over high heat. Add the oil. Add the onion and cook for 1 minute, add in the kimchi and bean sprouts. Stir together and cook 2 minutes.
Place the rice and barley in the bowl of your rice cooker. Add in the kimchi mixture. Stir in the soy and sesame oil. Pour in 4 cups/1L of water. Close the lid and press cook.
While the rice cooker is cooking… In a bowl, toss the brussel sprouts with some olive oil to lightly coat, and season with salt & pepper. Place on a lined baking sheet and roast for 20-25 minutes, until the brussel sprouts look slightly charred around the edges.
Serve the cooked rice in a bowl with a generous topping of roasted brussel sprouts, and sprinkle with the green onions.
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