This is a simple, tasty soup. I doubled the recipe, but next time might triple it. I left the red pepper flakes at 1/8 teaspoon as I don’t like spicy and everyone else could add it to their own bowl to satisfy their spice level.
•1/8 teaspoon crushed red pepper flakes•1 large shallot 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 (I bought a bag of shredded Brussels sprouts at Trader Joe’s)
•1 1/2 cups water or low-sodium vegetable broth, or more as needed (I definitely used a lot more than this).
•3 tablespoons (uncooked) long-grain white rice (I used a brown rice)
•1/2 cup frozen corn kernels
•Sea salt (optional)
Heat a medium saucepan over medium-high heat. Add a bit of water, 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, about 35 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 (optional).
Note: If doubling or tripling this recipe, be careful about increasing the red pepper flakes as their heat increases exponentially.