Pan Seared Brussels Sprouts and Orzo Salad with Pomegranate Vinaigrette

I'm always trying to think of new ways to use Brussels sprouts. Since I was a kid I've always liked to put vinegar on them, so I thought maybe a vinaigrette would be the way to go. I had some pomegranate juice in the fridge, and voila, a side to go with dinner. Adjust the vinaigrette to taste and don't add it all at once just to make sure it isn't too much.

Orzo

Trim the Brussels sprouts

Saute, cut side down, in a large skillet

Cook until brown

Mix

Add the vinaigrette

Pan Seared Brussels Sprouts and Orzo Salad with Pomegranate Vinaigrette
Serving Size = 3 - 4

• 1/8 cup almond oil
• 1/2 - 1 tablespoon honey
• 3 - 4 tablespoons pomegranate juice
• 1 tablespoon apple cider vinegar
• Salt
• Pepper
• 1 cup orzo
• 1 1/2 - 2 lbs Brussels sprouts, trimmed and halved
• Oil (I used extra virgin olive oil)

1. In a large saute pan over medium heat, add the extra virgin olive oil and cook the sprouts cut side down for about 5 minutes, maybe less, watch them. Turn, cover partially and cook about 5 more minutes.
2. For the orzo, bring salted water to a boil (enough to cover the orzo, just like cooking any pasta), add the orzo and cook for about 9 minutes. Drain.
3. Mix together the almond oil, honey, pomegranate juice, vinegar, salt and pepper. Adjust to taste.
4. Pour some over the sprouts/orzo and mix, taste to see if it needs more.
5. Serve warm.
6. (I think toasted almonds would be a nice addition to this)