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
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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