In the ‘Veggies Galore’ episode of The Urban Vegetarian, host Desiree Nielsen shows how packing in the veggies can make every dish a little, and maybe even a lot better!! For this recipe, Desiree has some fun with a no-cook blooming wild rice recipe with crunchy Brussels sprouts.
Serves 4, as a salad
Ingredients:
1 ½ cups (350 ml) wild rice
¾ cup (180 ml) Brussels sprouts, thinly sliced
¾ cup (180 ml) celery, chopped
¾ cup (180 ml) radishes, thinly sliced
¾ cup (180 ml) peas
3 tablespoons (45 ml) olive oil
1 ½ tablespoons (22.5 ml) Dijon mustard
2 teaspoons (10 ml) honey
2 teaspoons (10 ml) freshly squeezed lemon juice
Salt and pepper
2 tablespoons (30 ml) chopped fresh chives
¼ cup (60 ml) pine nuts
Method:
Sprout the wild rice: Clean wild rice by rinsing and draining. Transfer clean rice into a glass container. Add water to cover, filling up to a few inches above rice. Allow rice to soak in the fridge until fully opened. Drain the water, rinse the rice, and refill the container once a day until sprouted.
When the sprouted wild rice is ready, rinse, drain well, and transfer to a bowl.
Top with Brussels sprouts, celery, radishes, and peas.
In a separate bowl, make a dressing by whisking together olive oil, Dijon, honey, lemon juice, chives, salt, and pepper.
Pour dressing over sprouted wild rice and veggies and toss to coat.
Garnish with pine nuts and serve immediately.
Enjoy!
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