Wild rice and Brussels sprouts salad (one-pot)

This ane-pot wild rice and Brussels sprouts salad is a warm hug in a basin! It'southward an easy side dish with but a few ingredients merely has all the cozy autumn feelings!

This post first appeared on Real Housemoms, where I am a contributor.

Information technology'due south been quite a long and busy calendar week here but I certain am glad to come across Th.

We're getting our Christmas tree busy today and putting out all the rest of our decorations. And tomorrow dark we're doing a movie night with the kids and letting them "military camp out" in the playroom. We'll see how much slumber nosotros all get… 😉

Over the weekend, nosotros're doing a family try to encounter the Christmas symphony show, J has a preschool birthday party to go to and I'yard gonna be baking up a tempest for his preschool bake sale on Monday.

So I'thou definitely getting into the festive spirit! Are you in that location already?!

And you having cooler weather finally? And sporting all your favorite sweaters and boots during the day? Cozying upwardly with comfy socks and blankets at night? Getting your favorite chili and soups on the card?

Yeah, me too. 😀🍁🍂

And while I'm all nearly some comfort food dinners, I yet want to keep it adequately low-key. Cause, you know, life…

And so this 1-pot, warm wild rice and Brussels sprouts salad is perfect for a 2-in-1 side dish: your grains and your veggies cook together for easy eats and piece of cake make clean-up! 🙌

Plus, you've got the depth of flavor that the wild rice brings, the warmth of some Brussels sprouts and it'due south got some dried cranberries and balsamic vinegar to stop it off!

(Despite it'due south ease – or maybe because of it – I also thinks this makes a stellar holiday side dish!)

The technique hither is simply what I do with my one-pot broccoli cheese dark-brown rice. (A family favorite – yous should definitely cheque information technology out!)

The rice is started then the finely chopped Brussels sprouts are placed in the sauce pan on top of the wild rice to cook and tenderize every bit the rice finishes, and so everything is mixed together. Add your seasonings and toppings and voila!

Washed and done! 👍

Notes on making wild rice and Brussels sprouts salad:

• Make sure to thinly slice or shred your Brussels sprouts so they go cooked through and tender. Simply cutting them in half won't do it.
• You tin can omit the cerise pepper flakes for less heat.
• You can cook the rice in h2o instead of broth if you'd prefer.
• You lot can add together some grated Parmesan cheese for serving for a footling actress richness.

And call me crazy, simply I like to eat the leftovers for breakfast with a fried egg on tiptop. That gooey yolk just brings it all in. 🍳👌😋

Wondering what to serve this with?

This salad would go great with my three-ingredient balsamic pork tenderloin with thyme or garlic butter pork chops with lemon, boring cooker balsamic chicken or just some basic easy crunchy baked craven.

Wishing you cozy dinners with some yummy, but like shooting fish in a barrel, habitation cooked meals!

Enjoy!

XO,

Kathryn

Honey Brussels sprouts every bit much as I do? Check out these recipes from some blogging friends:

• Garlic Parmesan Roasted Brussels Sprouts
• Shredded Brussels Sprouts with Pistachios, Cranberries + Parmesan
• Pesto Roasted Brussels Sprouts
• Brussels Sprouts Salad

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• two teaspoons actress-virgin olive oil
• i/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 one/two cups wild rice
• i 3/iv cups low-sodium chicken or vegetable broth
• 1 lb. Brussels sprouts
• one teaspoon kosher salt
• 1/ii teaspoon black pepper
• 1/iii loving cup stale cranberries
• two tablespoons balsamic vinegar

Instructions

1. Heat olive oil in a large sauce pan over medium estrus.
2. Add onion and sauté until tender and translucent, near two-three minutes. Add garlic and cerise pepper flakes and sauté for 30 seconds.
3. Add wild rice and stir to coat in the oils. Add water and bring mixture to a boil. Reduce heat to low, cover and simmer for 10 minutes.
4. Meanwhile, prep Brussels sprouts by trimming off the ends and thinly shredding the sprouts. Add together shredded Brussels sprouts on top of the rice, comprehend and melt on low for another 5 minutes.
5. Remove from estrus and let sit, covered, for 5 minutes.
6. Uncover, stir Brussels sprouts into the wild rice mix, then cover and allow sit a terminal v minutes.
7. Season with salt and pepper, add 2T dried cranberries per serving and a drizzle of balsamic vinegar. Serve hot.

Notes

Make sure to thinly slice or shred your Brussels sprouts so they get cooked through and tender. Simply cutting them in half won't do information technology.

You lot can omit the red pepper flakes for less heat.

Yous can melt the rice in water instead of broth if you lot'd prefer.

I like to add some grated Parmesan cheese for serving for a picayune actress richness.

Nutrition Data:

Yield:

six

Serving Size:

i
Amount Per Serving: Calories: 152 Full Fatty: 2g Saturated Fatty: 0g Trans Fat: 0g Unsaturated Fatty: 2g Cholesterol: 10mg Sodium: 666mg Carbohydrates: 26g Cobweb: 4g Sugar: 11g Poly peptide: 9g

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Source: https://www.familyfoodonthetable.com/wild-rice-and-brussels-sprouts-salad/

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