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Brussels Sprouts & Wild Rice Salad with Maple Walnut–Pecan Spice Brittle

Serves 6

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    One of my favorite Carbivor sides to contribute to meals is a wild rice salad. Unlike hulled rice, wild varieties hold their shape and texture. To add even more fiber and hardiness, I combine the rice with shredded Brussels sprouts and a bright lemon poppy dressing. If you want to save time, buy shredded Brussels sprouts or use a food processor to get them into little ribbons. The sprouts also let us get away with playing a little more with sweet additions to this savory salad. If you can’t find pomegranate seeds, a scant amount (2 tablespoons) of dried cranberries or cherries will work. Like all good dishes, every element can be made up to four days in advance and tossed together when ready to serve! ]

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    Brussels Sprouts & Wild Rice Salad with Maple Walnut–Pecan Spice Brittle

      Ingredients

      • Sea salt
      • 1 cup wild rice, rinsed
      • 1 cup Maple Walnut-Pecan Spice Brittle or chopped walnuts
      • 1 pound Brussels sprouts, ends trimmed
      • ½ cup Lemon Poppy Vinaigrette
      • ⅓ cup pomegranate seeds
      Maple walnut–pecan spice brittle
      • 1 cup raw walnuts, roughly chopped
      • 1 cup raw pecans, roughly chopped
      • 1 tablespoon poppy seeds
      • 1 teaspoon maple syrup
      • ½ teaspoon sea salt
      • ½ teaspoon ground cinnamon
      • ½ teaspoon ground ginger
      Lemon poppy vinaigrette
      • ¼ cup fresh lemon juice (from 2 lemons)
      • 2 tablespoons Dijon mustard
      • 2 teaspoons maple syrup
      • 2 teaspoons poppy seeds
      • ½ teaspoon sea salt
      • ¼ cup extra-virgin olive oil

      Directions

      01

      Bring a large pot of salted water (at least 2 quarts) to a boil over high heat. Add the rinsed rice to the boiling water and cook, uncovered, until al dente, about 45 minutes. About half the grains will burst open, but it’s okay for the remaining rice to be chewy. Drain the wild rice and return it to the pot. Place a clean kitchen towel over the pot to catch the steam and let sit for 10 minutes.

      02

      Meanwhile, make the Maple Walnut–Pecan Spice Brittle

      03

      Remove any tough outer leaves from the Brussels sprouts. Shred the sprouts using a food processor with the shredding disk, or by halving them and thinly slicing with a knife. Place the shredded sprouts in a large bowl.

      04

      Add the cooked rice and the vinaigrette to the sprouts and toss to combine. Taste for seasoning, and add more salt as needed. Garnish with the brittle and pomegranate seeds.

      05

      Maple walnut–pecan spice brittle.

      Preheat the oven to 300°F. Line a rimmed sheet pan with parchment paper.

      06

      In a medium bowl, stir together the walnuts, pecans, poppy seeds, maple syrup, salt, cinnamon, and ginger until evenly coated. Transfer the nuts to the prepared sheet pan and arrange in an even layer. Bake until the nuts are fra- grant, dry, and beginning to darken, about 20 minutes.

      07

      Let cool completely on the pan.

      08

      Lemon poppy vinaigrette

      In a small bowl, whisk together the lemon juice, mustard, maple syrup, poppy seeds, and salt until smooth. While whisking, slowly stream in the oil until it incorporates easily. Taste for seasoning, and add more salt, as needed. Refrigerate in an airtight container for up to 2 weeks.

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      Foolproof eggs

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