One of the weirdest things that happened when I started this blog was my struggle when I had to measure ingredients. I never, ever measured anything (other than for baking purposes) before I started this blog and it really threw me off. My process for making sauces and dressings was to throw things into a bowl, taste and adjust as I went. Basically, it was very difficult for me to guess what a shake of this or a squirt of that measured in terms of teaspoons and cups. One of the disasters that stands out in my mind was when I tried to make these charred brussel sprouts for the blog last year. I had been making versions of these brussel sprouts all winter and they were one of our favourite dishes. I felt like I had the process down perfectly: lightly steam, drain, char in the same pan and dress with a delicious sauce. But, when I tried to measure out what I normally just throw into my pan as my sauce, everything was off. It was disgusting. The biggest problem was that I used way too much of everything and the brussel sprouts were drowning in their glaze. I never attempted the blog-version (i.e. measuring) of these again, until now. We finally bought our first batch of brussel sprouts this year and I forgot how much I love them. I can’t believe we have gone so many months without these. Either way, they are back and this time, I measured with much more skill. Now you can make them too!
I’ve recently discovered wild rice blends. If you’re not a huge fan of brown rice on it’s own and want to steer away from white rice, you should definitely check it out. The main reason that I love it is that the texture is amazing. Because there are different shapes, sizes and types of rice they all cook slightly differently. So, you end up with a medley of colors and textures. I think that’s a big part of why having a bowl of rice with some vegetables and sauce can feel like a meal now. As is often the case, however, the sauce is arguably the most important part of this bowl. Rice is always an amazing blank canvas. There are so many directions you can go in terms of flavours and cuisines. But, I know my audience and whenever I am trying something new I know that the way to win over my boyfriend’s heart is to give things a Japanese twist. It is definitely up there among his favourite cuisines and he loves the saltiness of miso. So, when I made this rice, filled with seeds and greens I knew a miso maple wild rice bowl would be the way to go.