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

Healthy

Kid friendly

Rice, Aussie Christmas, Christmas, Lighter New Year

Nutrition per serving

Calories

177

9%
Fat

2.4g

3%
Saturates

0.5g

3%
Protein

7.5g

15%
Carbs

33.9g

13%
Sugars

4.9g

5%
Salt

0.27g

5%
Fibre

5.7g

-

Of an adult's reference intake

Jamie Magazine

By Georgina Hayden

Tap For Method

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

Tap For Method

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.

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