2 cups of Veggie Box Brussels Sprouts sliced thin 1.5 cup of cooked wild rice 1/2 cup of sliced Veggie Box onion 3 tbsp of salted butter salt & pepper ½ c balsamic vinegar ¼c sugar ⅓ c dried cranberries ¼ c toasted walnuts 4oz goat cheese

Prepare 1.5 cup of cooked wild rice. Slice your
Brussels Sprouts thin. Place 2 tbsp of butter in
a large skillet and melt, and then add your
brussels sprouts. Cook, covered for about 5
minutes, stirring occasionally. Meanwhile put
vinegar and sugar in small saucepan and bring
to boil over medium high heat. Lower to simmer
until thickened - about 10 minutes (keep eye on
it though). Uncover sprouts and add onions.
Cook a bit longer before adding the cooked
rice. Add more butter if needed, and season
with salt and pepper. Cook until brussels
sprouts are tender, and just starting to brown.
Serve with goat cheese, toasted walnuts,
cranberries, and the balsamic glaze.