handful of chestnuts
1/2 cup rice milk
4 cups of brussel sprouts
2 T butter
1 shallot, finely chopped
2-3 T dry white wine or water
1. Add milk and chestnuts into pan, add water to allow the chestnuts to float a bit so they are not touching bottom of pan. Simmer 15 min until they are tender. Drain and set aside.
2. Trim root ends of brussels. using a small knife, score a cross in the bottom of each sprout so they cook evenly.
3. In frying pan melt butter over med heat. Stir in chopped shallot and cook for 1-2 min. Add brussels and wine or water. Cook uncovered for 6-8 min, stirring occasionally and adding extra water if needed.
4. Add poached chestnuts and toss gently to combine, then cook covered for 3-5 min more until all is tender.
Add garlic powder. salt. pepper. or whatever your preference is!