Wild Rice and Brussels Sprouts Salad — The Great Gluten-Free Grain Series!

image link: need some new exciting ways to prepare gluten-free grains? This warm wild rice and Brussels sprouts salad makes a great Winter dish

Wild Rice and Brussels Sprouts Salad — The Great Gluten-Free Grain Series!

Amy No Comment
Gluten Free Grain Series Salads Sides

 

I spent an entire 2 years of my life swear­ing off grains, so why on EARTH am I writ­ing a Grain Series?!

One of the best things I got out of my edu­ca­tion at the Insti­tute for Inte­gra­tive Nutri­tion was the encour­age­ment to exper­i­ment with dif­fer­ent foods. While I need­ed my strict Paleo obses­sion to ini­tial­ly trans­form and clean up my diet, there came a time where it made more sense to be less restric­tive. It can be exhaust­ing to stress about going out to eat with your friends, or even mak­ing your­self a quick, healthy meal when you’re on a lim­it­ed diet.

By exper­i­ment­ing with dif­fer­ent dietary the­o­ries, I devel­oped a lov­ing, healthy, and bal­anced rela­tion­ship with food. I still whole-heart­ed­ly believe in the Paleo approach for many peo­ple, and at times myself, but I now also know that I can eat Gluten-free grains in mod­er­a­tion with­out stress­ing so much. Gluten-free grains allow me to eat more plant-based meals and stay full with­out want­i­ng to snack all day. This also means I’m gen­er­al­ly eat­ing less meat and dairy, which is great for the envi­ron­ment!

This is the first recipe of my sea­son­al­ly-inspired, clean eats, Gluten-Free Grains Series. Stay tuned for more great win­ter ideas.

Start slow­ly intro­duc­ing gluten-free grains into your diet, and let me know what you find out! How do you feel after you eat them? Are you sati­at­ed until your next meal or snack­ing all day? Do you notice any changes in your ener­gy lev­els? How about your bow­el move­ments? Tune into your body to find out what foods your thrive on.

image link: Warm wild rice and Brussel Sprouts salad makes a great Winter side dish!

Warm  Wild Rice & Brussels Sprouts Salad

(Adapt­ed from Food Net­work) (Dif­fi­cul­ty-Easy; Serves 6)

Ingredients

  • 1 lb. organ­ic brus­sels sprouts
  • 1 /2 cup organ­ic wild rice
  • 1/2 cup organ­ic brown rice (I used bas­mati)
  • 1/2 tsp salt
  • juice of 1 lemon
  • 1 tsp lemon zest
  • 2 cloves gar­lic, grat­ed
  • 1/2 c hazel­nuts, toast­ed
  • 1/2 c Parme­san cheese, grat­ed (or nutri­tion­al yeast for dairy-free ver­sion)
  • 1/2 c organ­ic pars­ley, chopped
  • 1/2 c extra vir­gin olive oil
  • salt & pep­per to taste

Instructions

Pre­pare the Rice: Rinse and com­bine wild and brown rice in a small saucepan. Add 2 cups of cold water, cov­er, and bring to a boil over high heat. Low­er heat, and sim­mer until water is com­plete­ly absorbed, about 40 min­utes. Remove from heat and let sit for 5 min­utes. Remove lid and fluff rice with a fork.

Pre­pare the Sprouts:  Trim off the stem and sep­a­rate the leaves from 1/2 of the Brus­sels sprouts, then rough­ly chop the remain­ing sprouts. (Note: I peeled the leaves from the whole pound, but this can be labor inten­sive and time con­sum­ing.) Toss with salt, lemon zest, and the lemon juice.

image link: Brussels sprouts are one of my favorite foods so I'm always looking for new and fun ways to eat them!

image link: the flavors in this dish come together perfectly to create an earthy, nutty, rice salad with great texture and freshness

Assem­ble the Sal­ad: Add the toast­ed hazel­nuts to the Brus­sels sprouts mix­ture. Toss with the pre­pared rice, 2 grat­ed gar­lic cloves, the grat­ed Parme­san, chopped pars­ley and olive oil. Sea­son with salt and pep­per to taste.

image link: need some new exciting ways to prepare gluten-free grains? This warm wild rice and Brussels sprouts salad makes a great Winter dish

image link: This warm wild rice salad makes a great plant-based meal or side dish to your favorite protein

 

Warm Wild Rice & Brussels Sprouts Salad

image link: need some new exciting ways to prepare gluten-free grains? This warm wild rice and Brussels sprouts salad makes a great Winter dish

By Amy Pub­lished: Jan­u­ary 28, 2016

  • Yield: 6 Serv­ings
  • Prep: 20 mins
  • Cook: 40 mins
  • Ready In: 60 mins

This gluten-free wild rice sal­ad makes a great nut­ty, earthy, fresh plant-based meal or side dish

Ingredients

Instructions

  1. Pre­pare the Rice: Rinse and com­bine wild and brown rice in a small saucepan. Add 2 cups of cold water, cov­er, and bring to a boil over high heat. Low­er heat, and sim­mer until water is com­plete­ly absorbed, about 40 min­utes. Remove from heat and let sit for 5 min­utes. Remove lid and fluff rice with a fork.
  2. Pre­pare the Sprouts: Trim off the stem and sep­a­rate the leaves from 1/2 of the Brus­sels sprouts, then rough­ly chop the remain­ing sprouts. (Note: I peeled the leaves from the whole pound, but this can be labor inten­sive and time con­sum­ing.)
  3. Toss with salt, lemon zest, and the lemon juice.
  4. Assem­ble the Sal­ad: Add the toast­ed hazel­nuts to the Brus­sels sprouts mix­ture. Toss with the pre­pared rice, 2 grat­ed gar­lic cloves, the grat­ed Parme­san, chopped pars­ley and olive oil. Sea­son with salt and pep­per to taste.

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