Wild Rice Salad with Roasted Brussels & Apples
Ingredients
- 1.5 cups wild rice
- 3 cups chicken or vegetable broth
- 5-6 cups thinly sliced brussels sprouts
- 2 red apples chopped
- 1/2-2/3 cup dried cranberries
- 1/4 cup dijon mustard
- 2 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 tsp salt and pepper each
Instructions
- Preheat the oven to 425 degrees. Place the sliced brussels sprouts on a large baking sheet and drizzle with 2 tbsp of olive oil. Season with a pinch of salt and pepper. Roast for 15-17 minutes.
- To cook the rice, combine the rice and broth in a medium sized saucepan. Cover with a lid, and bring the liquid to a boil. Once boiling, turn the heat down to low and let simmer for about 45 minutes, or until all of the liquid is absorbed. Once the rice is done, remove from the heat and fluff with a fork.
- Once the brussels are brown and cooked through, and the rice is done cooking, it is time to assemble the salad. In a large serving bowl, combine the rice, brussels sprouts, chopped apples, and cranberries.
- To make the vinaigrette, combine the dijon mustard, red wine vinegar, olive oil, and salt/pepper in a mason jar. Tighten the lid and give it a good shake until all of the ingredients are combined.
- Pour the dressing all over the salad and toss everything together, making sure that all of the salad is covered in the dressing.
- Serve and enjoy!
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