Black Rice Salad With Brussels Sprouts & Parsnips
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 200g black rice
- 17.5 lb brussels sprouts
- 1 large parsnips
- 1 red peppers
- handful of coriander
- pinch of dried red chilli flakes
- pinch of sea salt
- pinch of sea salt & black pepper
- tablespoon olive oil
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Preparation
Step 1
Preheat oven to 220°C / 200°C fan / 400°F.
Step 2
Wash and dry the Brussel sprouts and place them in a large baking tray with the chopped parsnips, chilli flakes, salt, pepper and a good drizzle of olive oil.
Step 3
Give it all a really good mix until everything is well coated and place in the oven for 45-50 minutes until cooked.
Step 4
While the Brussels sprouts are cooking, put the black rice in a pan over a medium heat and cover with cold water. Bring to the boil and simmer for 25-30 minutes then turn off the heat and cover with a lid to steam the rice for 5 minutes. Then remove the lid and set aside.
Step 5
Once the Brussel sprouts, parsnips and rice are cooked, roughly chop the coriander and red pepper.
Step 6
Mix together the dressing ingredients then place all of the salad ingredients in a bowl and mix together, pour over the dressing and give it all one final good mix before serving.
Step 7
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