Ready for a hearty fall salad that packs some serious crunch? 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.
For Clean Program
Serves: 4
Prep Time: 10 minutes, plus overnight soaking
Cooking Time: 15 minutes
Ingredients
1.5 cups wild rice
1 heaping cup finely shredded purple cabbage
4 ounces brussel sprouts
2-3 tablespoons olive oil
pinch of sea salt
¼ cup hazelnuts
¼ cup roughly chopped parsley
Directions:
Cover the rice with 4 cups of water and let stand at room temperature for 8-12 hours.
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.
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.
Once all is cool, combine the rice, Brussels sprouts, hazelnuts, and cabbage. Stir well, then season with sea salt. Serve at room temperature.
Recipe by Frank Giglio
Photography by Lynn Karlin
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