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All rights reserved
All rights reserved
Ingredients
- 1 1/2 cup (360 milliliters) wild rice
- 3/4 cup (180 milliliters) Brussel’s sprouts, thinly sliced
- 3/4 cup (180 milliliters) celery, chopped
- 3/4 cup (180 milliliters) radishes, thinly sliced
- 3/4 cup (180 milliliters) peas
- 3 tablespoons (45 milliliters) olive oil
- 1 1/2 tablespoon (22 milliliters) Dijon mustard
- 2 teaspoons (10 milliliters) honey
- 2 teaspoons (10 milliliters) freshly squeezed lemon juice
- Pinch of salt
- Freshly ground black pepper
- 2 tablespoons (30 milliliters) chopped fresh chives
- 1/4 cup (60 milliliters) pine nuts
Directions
- Clean wild rice by rinsing and draining.
- Pour clean rice into a glass container.
- dd water to cover, filling up to a few inches above rice.
- Allow rice to soak in the fridge until fully opened.
- Drain the water, rinse the rice and refill the container once a day until sprouted.
- When rice is ready, rinse it and add it to a bowl.
- Top with cut vegetables.
- Mix together olive oil, Dijon, honey, lemon juice, chives, salt and pepper.
- Pour dressing over rice and veggies and toss to coat.
- Top with pine nuts and serve.
- Enjoy!
WATCH
The Urban Vegetarian Fridays at 8:30 am ET on CTV Life Channel