This hearty soup pairs a (frozen) summer staple with a winter vegetable.
If you want to double or triple this recipe, feel free to use cabbage instead of Brussels sprouts. But be careful about increasing the amount of crushed red pepper flakes, whose heat increases exponentially.
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1 large (1 1/2 to 2 ounces) shallot lobe or very small onion, cut into thin slices
- 1 clove garlic, cut into thin slices
- 3 ounces Brussels sprouts (4 to 6 sprouts), trimmed and cut into thin slices
- 1 1/2 cups water or low-sodium vegetable broth (such as Corn Broth; see related recipe), or more as needed
- 3 tablespoons (uncooked) long-grain white rice
- 1/2 cup frozen corn kernels
- Kosher or sea salt
- 1 tablespoon grated Parmigiano-Reggiano cheese (optional)
Heat the oil in a medium saucepan over medium-high heat. Once the oil shimmers, sprinkle in the crushed red pepper flakes, letting them sizzle for a few seconds. Add the shallot or onion, and garlic; cook, stirring constantly, until the shallot or onion starts to soften, 2 or 3 minutes. Add the Brussels sprouts and cook, stirring, just until they brighten in color, another minute or two.
Carefully add the water or broth and the rice; let the mixture come to a boil, then reduce the heat to medium-low or low so the liquid is barely bubbling around the edges. Cover and cook until the rice has plumped and become tender, 15 to 20 minutes, stirring and adding liquid as needed.
Uncover; stir in the corn and cook until it has heated through, 3 or 4 minutes. Season with salt to taste.
Transfer to a bowl. Sprinkle with cheese, if using, and eat.
From Joe Yonan, author of "Serve Yourself: Nightly Adventures in Cooking for One" (Ten Speed Press, 2011).
Tested by Bonnie S. Benwick.
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