WILD RICE AND BRUSSELS SPROUT SALAD

 Wild rice, Brussels sprouts and cabbage create a power team of vitamin B and C

to boost immunity and protein and fiber to keep things moving. Don't be scared off by the overnight prep. This well-balanced salad is a great lunch option and would be a welcomed addition to any holiday table. 

Ingredients:

• 1.5 cups wild rice
  1 heaping cup finely shredded purple cabbage
• 4 ounces Brussels sprouts
• 2-3 tablespoons olive oil
• pinch of sea salt
  ¼ cup hazelnuts
  ¼ cup roughly chopped parsley
• Serves: 4
  Prep: 10 minutes, plus overnight soaking
  Cooking time: 15 minutes 

  WHAT YOU'LL NEED:

  1 large bowl
  1 large skillet

• STEP 1 Cover the rice with 4 cups of water and let stand at room temperature for 8-12 hours.

  STEP 2: Strain the rice, rinse well, then place in a pan and add enough water to cover. Bring to a boil then lower heat and simmer, covered, for 15 minutes or until the rice is tender and most or all of the water is absorbed. Drain any excess water then allow the rice to cool. While the rice cooks, thinly slice the cabbage. Set aside.

  STEP 3: Next, thinly slice the Brussels sprouts. Heat a large skillet, add a few tablespoons of olive oil, then sauté the sprouts for 3-4 minutes allowing them to brown slightly. Sprinkle with sea salt then let cool.

  STEP 4: Once all is cool, combine the rice, brussel sprouts, hazelnuts, cabbage, and chopped parsley. Stir well, then season with sea salt.

  ENJOY! Have thoughts or questions about this recipe?

•