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Bloomed wild rice salad
By
Desiree Nielson
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SERVES
4
TO
6
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
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