Wild rice and Brussels sprouts salad
This one-pot wild rice and Brussels sprouts salad is an easy side dish with just a few ingredients but cozy fall feelings!
Yield: 6 servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- ½ cup onion, finely diced
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 ½ cups wild rice
- 1 ¾ cups low-sodium chicken or vegetable broth
- 1 lb. Brussels sprouts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup dried cranberries
- 2 tablespoons balsamic vinegar
Instructions
- Heat olive oil in a large sauce pan over medium heat.
- Add onion and sauté until tender and translucent, about 2-3 minutes. Add garlic and red pepper flakes and sauté for 30 seconds.
- Add wild rice and stir to coat in the oils. Add water and bring mixture to a boil. Reduce heat to low, cover and simmer for 10 minutes.
- Meanwhile, prep Brussels sprouts by trimming off the ends and thinly shredding the sprouts. Add shredded Brussels sprouts on top of the rice, cover and cook on low for another 5 minutes.
- Remove from heat and let sit, covered, for 5 minutes.
- Uncover, stir Brussels sprouts into the wild rice mix, then cover and let sit a final 5 minutes.
- Season with salt and pepper, add 2T dried cranberries per serving and a drizzle of balsamic vinegar. Serve hot.
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Notes
Make sure to thinly slice or shred your Brussels sprouts so they get cooked through and tender. Just cutting them in half won’t do it.
You can omit the red pepper flakes for less heat.
You can cook the rice in water instead of broth if you'd prefer.
I like to add some grated Parmesan cheese for serving for a little extra richness.
Nutrition
Serving: 1serving | Calories: 152kcal | Carbohydrates: 26g | Protein: 9g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 666mg | Fiber: 4g | Sugar: 11g
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