Vegetarian, High Fiber, Good Source of Protein
Special Equipment: KitchenAid Grain and Rice Cooker; small container with tight fitting lid
Cook Time: 90 minutes
Servings: 6 servings
Ingredients
- 1 cup (160g) uncooked wild rice
For dressing:
- ½ cup (118ml) olive oil
- 2 tablespoons (30ml) fresh lemon juice
- 1 tablespoon (15ml) soy sauce
- 2 tablespoons (30ml) apple cider vinegar
- ½ cup (56g) diced red onion
- 1 clove (5-6g) garlic, minced
- 1 teaspoon (5g) sea salt
- 1 teaspoon (3g) black pepper
For salad:
- 453g fresh brussels sprouts
- ¼ cup (15g) fresh parsley, chopped
- 1 ½ cups (226g) red grapes, halved
- ¾ cup (130g) pomegranate seeds
- ¼ cup (34g) capers (optional)
- 1 cup (116g) crumbled feta
Method
1. Using the KitchenAid Grain and Rice Cooker, select the Wild Rice menu option and set cooking liquid to water. Choose "regular" to confirm the texture setting and allow rice to cook. While the rice cooks, prepare the dressing and the salad ingredients.2. Make the dressing. In a container with a tight fitting lid, add all ingredients and shake vigorously to emulsify. Set aside and allow flavors to meld.
3. Remove the hard stem of each brussels sprout then slice each sprout into very thin slices (as thin as possible with a sharp knife, a mandoline, or a food processor with slicing disc) from stem end to top. Remove any hard stems remaining on individual slices then place in a large bowl.
4. Add the chopped parsley, halved grapes, pomegranate seeds and capers into the bowl with the shaved sprouts. Set aside.
5. When the rice is cooked, remove the bowl from the cooker and fluff the rice, then allow it to sit on the counter to cool for 5 minutes.
Add the cooled rice into the bowl with the salad ingredients. Shake the dressing again then pour it over the salad, add the crumbled feta, and toss to fully incorporate. (Pro Tip: Add a teaspoon of dijon to the dressing for a tangier flavor.)
