Wild Rice Apple Brussels Sprout Salad

Wild rice is a Minnesota staple!  But it isn’t just for soup and pilaf, I like it in hearty grain salads too!  It is high in protein and fiber and something that I recommend eating often. The salad I am sharing with you today is perfect for Fall because it contains apples, roasted brussels sprouts and cranberries which are all coming into season now!  This salad is not only delicious, but good for you too!  It would make the perfect side dish for Thanksgiving in a few months, but for now, I like to make a batch and enjoy it for a few days.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

Twitter Facebook

Servings: 6 | Prep Time: 10 minutes | Cook Time: 1 hour | Ready in: 1 1/2 hours

Ingredients

• 3/4 cup wild rice
• 3/4 cup brown jasmine rice
• filtered water
• 3 cups brussels sprouts, trimmed
• avocado oil
• sea salt
• 1 cup toasted walnuts
• 2 shallots, sliced
• 2 small organic apples, sliced
• 1/2 cup dried cranberries
• Dressing:
• 3 Tbsp avocado oil
• 1/4 cup cider vinegar
• 2 Tbsp maple syrup
• 1/2 tsp sea salt

Instructions

1. To cook the wild rice, place it in a medium pot, covered by at least 3 inches of water and bring to a boil.  Lower to a simmer and cook until the rice is flowering which takes about 45 minutes to 1 hour.  Drain, and set aside to cool.
2. Meanwhile, to cook the brown rice, place it in a medium pot with 1 1/4 cups water, and bring to a simmer.  Cook over low heat covered for about 25 minutes, or until it is tender and puffed up.  Remove from the pot and allow to cool.
3. Meanwhile, to cook the brussels sprouts, preheat the oven to 400F degrees.  Toss the brussels sprouts with just enough oil to coat them, and spread them out on the sheet pan.  Sprinkle with sea salt, and place in the oven.  Roast until they are tender and starting to brown, about 20-25 minutes.
4. Combine the rices with the brussels sprouts, apples, shallots, walnuts, and cranberries in a large bowl.
5. Whisk together the dressing, then pour over the salad, and mix it in until everything is well coated.
6. Serve at room temperature.