Maple Sriracha Brussel Sprouts with Brown and Wild Rice

For the rice

2 cups brown rice
1 box wild rice
1 cup coconut milk (boxed)
2 ½ cups water
1-2 bay leaf
1 small red onion, diced
3 cloves garlic, minced
½ cup craisins
¼ cup chopped pecans or walnuts
2 Tbsp fresh rosemary, minced

For the vegetables

½ cup real maple syrup
3 Tbsp Sriracha
1 Tbsp water ( or olive oil)
1 ½ Tbsp Tamari ( or Braggs amino acids)
2 Tbsp lime juice
1 # brussel sprouts, ends trimmed and halved lengthwise
1 sweet potato peeled and diced 1” cubes
chopped fresh parsley optional

To make the rice  

Cook brown rice, wild rice, coconut milk, water and bay leaf (I use a rice cooker) until water is almost all absorbed.   Add in craisins and pecans and let sit.   Meanwhile, in a skillet, saute onions and garlic 5-6 minutes.  Add water as vegetables begin to stick 1 Tbsp at a time.  Add rosemary.  When rice is finished add to onion mixture.

For the vegetables

Preheat oven to 375. While cooking above stir together maple syrup, sriracha, tamari and lime juice.  Toss vegetables in some of sauce.  Transfer to parchment lined baking sheet with a slotted spoon.  Bake for about 25 minutes.

Serve brussel sprouts and sweet potatoes over rice mix with remaining sauce