A salad of shaved Brussels sprouts, pomegranates and wild rice garnished with fresh herbs.

Shaved Brussels and Wild Rice Salad

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:
  • 1 pound (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

Special Equipment

  • KitchenAid® Grain and Rice Cooker
  • small container with tight fitting lid
Cook Time : 95 minutes
Servings : 6 servings

Nutrients per Serving

  • Calories ..................................... 410
  • Total Fat ..................................... 24 g
  • Protien ........................................ 11 g
  • Carbohydrate ...............................41 g
  • Sugars ......................................... 11 g
  • Dietary Fiber ...............................6 g
  • Cholesterol .................................. 20 mg
  • Sodium........................................ 980 mg

Method of Preparation

  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.
  6. 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.

A KitchenAid Grain and Rice Cooker on a counter. Behind it is a red onion on a cutting board and in the background is a kitchen utensil holder on a counter in front of a green tiled wall.

KitchenAid® Grain and Rice Cooker

The KitchenAid® Grain and Rice Cooker features innovation that takes care of the measuring and monitoring for you, with 21 presets for grains, rice and beans. With an integrated scale and water tank that work together, the cooker automatically senses the amount of grains, rice or beans you've added and then it dispenses the right amount of water to match the ideal water-to-grain ratio for what you are cooking.

SHOP GRAIN AND RICE COOKER

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