Brussels Sprout & Brown Rice Salad

Straightforward and flavorful sautéed Brussels Sprout and Brown Rice Salad that makes the reliable fall salad or side dish loaded with garlic, bright lemon flavor and crunchy walnuts!

This recipe is the take on brussels sprouts, but make it a salad! This dish is garlicky, lemony and the warm fluffy rice tastes notable with the tender brussels sprout leaves and crunchy walnuts. A cook am well aware that not everyone is a fan of brussels sprouts (haters where are you??), but A cook actually find this dish to be a little more palatable for those who do not really keep brus

A cook just keep how simple it is to throw this side dish together, however A cook will give you one little warning. The ONLY time consuming part is chopping and separating all the brussels sprout leaves. A little bit of a pain, but the end result is so worth it and makes such a beautiful side dish!

What goes in

• 1 cup uncooked brown rice
• 1 3/4 cups vegetable broth, or water
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 4 cups brussels sprout leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Juice of 1 lemon + zest
• 1/4 cup candied maple walnuts

How it comes together

1. You can make the brown rice in your Instant Pot or in a medium saucepan on medium to high heat, bring vegetable broth and brown rice to a boil. Cover, reduce the heat to low, and simmer for 45 minutes until rice is cooked and vegetable broth is absorbed. Remove from the heat and let it sit, covered for 10 more minutes, then fluff with a fork.
2. Wash and trim the brussels sprouts then separate all the leaves. Drizzle olive oil in large skillet and add brussels sprout leaves, garlic and season with salt and pepper. Sauté for only 1 to 2 minutes, just enough to get them coated with garlic and warmed through. We want a vibrant green color and a good crunch, not charred brown leaves!
3. Use a wide bowl, mix together brussels sprouts, warm brown rice, candied walnuts and add lemon juice plus the zest. Season with additional salt and pepper, as needed, and enjoy!