Miso Sticky Rice with Peanuts and Brussel Sprouts

|Old ingredients in a new light. Its great to shake up 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.|brussels sprouts|700 g thai black rice (or use regular rice)160 g white miso90 ml rice vinegar90 ml groundnut oil6 cm piece of ginger peeled and julienned5 red chillies5 garlic cloves120 g small peanuts chopped2 tbsp toasted sesame seeds1 kg brussels sprouts trimmed cut in half lengthways (or quartered if big)1/2 tsp sesame oil2 tbsp mirin20 g coriander leaves roughly chopped2 limes halved|Put 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 boil then turn the heat to medium-low cover and simmer gently for an hour until very little liquid is left. Shake the pan every once in a while to stop the rice from sticking to the base. Take the pan off the heat cover and set aside for 10 minutes until the rice is cooked but still retains a bit of a bite; by this time any remaining liquid should have reduced to the consistency of thick jam.Heat the groundnut oil in a large nonstick frying pan over a medium-high heat then fry the ginger chilli and garlic for two minutes until the garlic goes translucent. Add the peanuts fry for three minutes more until everything is golden-brown and crisp then transfer to a small plate with a slotted spoon (you want to keep the oil in the pan). Mix the sesame seeds and an eighth of a teaspoon of salt into the peanut mix.Return the pan to a high heat add the sprouts and half a teaspoon of salt and fry for six to eight minutes stirring often until the sprouts are dark golden-brown and starting to go crisp. Remove from the heat and stir in the sesame oil mirin and remaining rice vinegar.To serve spoon the rice into a large shallow serving bowl and top with the sprouts. Sprinkle over the coriander and squeeze over the lime juice top with the crisp chilli and peanuts and take to the table|10.00 minutes|8|The Guardian