Wild rice & Brussels sprout super salad

Name: Wild rice & Brussels sprout super salad
Total time: 45 min
Yield: 8 as a side
Ingredients: 300 g mixed wild rice; 2 red onions; 2 tablespoons red wine vinegar; 500 g Brussels sprouts; 8 radishes; 1 lemon; 1 large bunch of mixed soft fresh herbs, such as mint, parsley, basil; 1 large handful of dried cranberries or raisins; extra virgin olive oil

“A delicious and nutritious dish. Wild rice is a great alternative to white and is much higher in fibre. ”

Serves 8 as a side

Cooks In45 minutes plus cooling

DifficultyNot too tricky

Jamie Magazine Aussie Christmas Christmas Fruit Leftovers Healthy meals

Nutrition per serving

Calories 177 9%
Fat 2.4g 3%
Saturates 0.5g 3%
Sugars 4.9g 5%
Salt 0.27g 5%
Protein 7.5g 15%
Carbs 33.9g 13%
Fibre 5.7g -

Of an adult's reference intake

Jamie Magazine

By Georgina Hayden

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Ingredients

300 g mixed wild rice
2 red onions
2 tablespoons red wine vinegar
500 g Brussels sprouts
8 radishes
1 lemon
1 large bunch of mixed soft fresh herbs, such as mint, parsley, basil
1 large handful of dried cranberries or raisins
extra virgin olive oil

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Jamie Magazine

By Georgina Hayden

Tap For Ingredients

Method

Cook the wild rice according to the packet instructions, then drain and leave to cool on a large tray.
Peel the onions, then using a mandolin (or a food processor with a fine slicing attachment), finely slice them. Transfer to a bowl and add the red wine vinegar. Scrunch them together and set aside.

Using a mandolin, shred the sprouts and radishes, then, in a bowl, dress them with the lemon juice and a pinch of sea salt, massaging the flavours into the veg with your hands. Set aside.
Pick and finely chop the herb leaves and pop them into a large serving bowl. Add the rice, onions and lemony veg as well as the cranberries or raisins, and toss together.
Drizzle over some oil and season, then stir and serve.