Rice cooker Kimchi rice & Roasted Brussel Sprouts

by Jonathan Cheung

A simple vegetarian supper dish with Korean notes and an Organic Brown & Wild rice twist by Jonathan.

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Rice Cooker ingredients

  • 3 tbsp Vegetable Oil
  • 1 medium Onion, peeled & sliced
  • 1 cup/250mL prepared Kimchi*, roughly chopped
  • 1 cup/250mL Bean Sprouts
  • 1 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 1/2 cups/375mL Dainty Organic Brown & Wild rice blend
  • 1/2 cup/125mL Pearled Barley
  • 4 cups/1L Water
  • *Kimchi - a Korean recipe of fermented cabbage & raddish found in Asian grocery stores & Asian sections of many mainstream grocers (usually in a jar)

Brussel Sprouts

  • Approx. 16 Brussel Sprouts, trimmed and cut in half
  • Olive Oil
  • Salt & Pepper
  • Garnish : 3 sprigs Green Onion, trimmed and sliced thin



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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