BROWN RICE AND BRUSSELS SPROUTS PILAF WITH SHIITAKE BACON

Mark Bittman became a culinary star in print and TV during his tenure at the New York Times and has authored 21 cookbooks, always on the cutting edge. His latest, Dinner for Everyone, contains 300 recipes with multiple versions of many dishes, which he categorizes as “easy,” “vegan” or “perfect for company.” So if you are pressed for time on a Tuesday, entertaining the in-laws on a Saturday or accommodating your suddenly vegan college returnee, Bittman has you covered.

6 tbsp. (75 mL) olive oil

8 oz. (226 g) shiitake mushrooms

½ tsp (2.5 mL) smoked paprika Salt and pepper

12 oz. (340 g) brussels sprouts, trimmed

1 small onion, chopped

2 tbsp. (30 mL) chopped garlic 1 1/2 cups (375 mL) long-grain brown rice

1/2 cup (125 mL) apple cider, white wine, or water

2 1/2 cups (625 mL) vegetable stock

1/4 cup (60 mL) chopped fresh dill

1. Preheat oven to 400°F (200°C) and position racks toward the centre. Line 2 baking sheets with foil and smear with cooking oil. Remove stems from mushrooms and slice as thin as you can. Spread mushroom slices on baking sheets and sprinkle with paprika, salt, and pepper. Bake, switching racks and rotating the pans halfway through, until the mushrooms release their water, 20 to 30 minutes. Lower the heat to 325°F and continue to cook the slices until they dry and shrivel a bit, another five to 10 minutes. Set aside to cool.

2. Thinly slice brussels sprouts. Put 2 tbsp. (30 mL) oil in a large skillet over medium-high heat. Add onion and garlic. Cook, stirring often, until the onion softens, 3 to 5 minutes. Add rice, lower heat to medium, and stir until the rice starts to toast, 3 to 5 minutes. Sprinkle generously with salt and pepper, then add the apple cider. Cook until the cider has mostly evaporated. Turn heat down to low and add stock and brussels sprouts. Bring to boil, lower the heat to a steady, gentle bubble, stir once or twice, then cover.

3. Cook until rice is tender, about 40 minutes. (Check after 30 minutes and add liquid if necessary.) Turn off burner and rest, covered, for another 15 to 30 minutes. Add remaining 2 tbsp. oil and the dill and fluff with a fork. Season to taste, garnish with mushrooms.

Makes: 4 servings.