Christmas Rice and Brussels Sprout Salad
Ingredients
1 cup long grain rice
2 cups vegetable stock
200 g Brussels sprouts, trimmed and halved
1 cup red cabbage, shredded
1 small carrot, grated
1 handful fresh parsley, chopped
1/2 cup pomegranate seeds
1/3 cup sliced almonds
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Method
1. Rinse the rice under cold water until the water runs clear. Then, combine the rice and vegetable stock in a pot and bring to a boil.
2. Once it boils, reduce the heat, cover the pot, and simmer for about 15 minutes or until the rice is tender.
3. While the rice cooks, steam the Brussels sprouts for 6-8 minutes until they are bright green and tender.
4. In a large bowl, mix the cooked rice, Brussels sprouts, shredded red cabbage, grated carrot, chopped parsley, and pomegranate seeds.
5. Drizzle the olive oil and balsamic vinegar over the salad. Toss everything together to combine well before serving.
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