Yotam Ottolenghi’s black miso sticky rice with peanuts and brussels sproutsOld ingredients in a new light. It’s great to shake up the Christmas sprouts with some Asian assistance. Frying them for just a few minutes means they retain the bite they so often lack when boiled and overcooked, and also helps keep that bright colour. Try to get hold of smaller Asian peanuts for this; failing that, just chop regular ones in half.Serves 8Thai black rice 700gwhite miso 160grice vinegar 90mlsaltgroundnut oil 90mlginger 6cm piece, peeled and juliennedred chillies 5, deseeded and juliennedgarlic cloves 5, peeled and thinly slicedsmall peanuts 120g, skin on (or regular peanuts chopped in half)sesame seeds 2 tbsp toastedbrussels sprouts 1.2kg, trimmed, cut in half lengthways (or quartered, if big)sesame oil ½ tspmirin 2 tbspcoriander leaves 20g, roughly choppedlimes 2, halvedPut the rice in a large saucepan with 1.8 litres water, the miso, two-thirds of the vinegar and a teaspoon of salt. Bring to a...
