Instructions: Serving Ideas : Excellent with grilled meat (western seasonings) and Apple and Pear Spicy Chutney with Jalapeno.

Make ahead: Steam rice and let stand to cool before fluffing with a fork.

Set aside. Meanwhile, steam Brussels sprouts. Chill. Slice in half lengthwise.

Preparation: Use a medium sauce pan with a nonstick surface to heat the butter/oil on a burner set to full: add the nuts. Saute - adjust the heat and shake the pan to prevent nuts from sticking - until the nuts are lightly toasted (2 to 3 minutes). Add the halved Brussels, thyme, salt and pepper to the pan. Continue to saute until the Brussels are lightly browned. Add the juice, the peel and the rice. Stir to combine. Turn heat off. Adjust seasonings. Dab with a pad of butter or sprinkle with Butter Buds (optional). Cover and let stand for about 10 minutes. Stir and serve.

Description: "Great way to use up leftovers and half used packages."

NOTES : Heres a variation on Rice Amandine. The dish gets most of its flavor from the nutty rice and toasted nuts and vegetables. Great way to use up leftover rice and half used packages of frozen sprouts.

Instead of the usual onions, and green beans with almonds and dill, we used both brown and white basmati, Brussels and thyme.

Its a stir together that "rests" about 10 minutes before serving.

Great taste combo. Well matched with a spicy chutney and grilled

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