Brussel & Lemon Brown Rice

1. Cook the Brown Rice:
   • In an Instant Pot or medium saucepan, bring the vegetable broth and brown rice to a boil.
   • Cover, reduce the heat to low, and simmer for 45 minutes until the rice is cooked and the vegetable broth is absorbed.
   • Remove from heat and let it sit, covered, for an additional 10 minutes, then fluff with a fork.
2. Prepare the Brussels Sprouts:
   • Wash and trim the brussels sprouts, then separate all the leaves.
   • In a large skillet, drizzle 1 tablespoon of olive oil and add the brussels sprout leaves and minced garlic.
   • Season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
   • Sauté for 1 to 2 minutes until the leaves are coated with garlic and warmed through, ensuring they remain vibrant green and crunchy, not charred.
3. Combine the Ingredients:
   • In a large bowl, mix together the sautéed brussels sprout leaves, warm brown rice, candied maple walnuts, and the juice and zest of 1 lemon.
   • Adjust seasoning with additional salt and pepper, if needed.
4. Serve:
   • Enjoy your delicious dish warm or at room temperature!

Enjoy your Brussel & Lemon Brown Rice!