Bloomed wild rice salad

Name: Bloomed wild rice salad
Yield: 4 to 6 servings
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

By Desiree Nielson

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SERVES

4

TO

6

Brussels sprouts slaw with bacon vinaigrette

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!