Wild Rice and Broccoli Salad with Crunchy Fried Brussel Sprouts

It is the New Year and I’m back! After the holidays and stuffing my face with almost everything (vegan) that crossed my path I’m definitely in the mood for a fair share of greens. Even though I am not a huge believer in New Year Resolutions, I believe more in creating realistic and healthy habits for myself all throughout the year,  I am definitely in the mood for something more wholesome.

This salad is a perfect combination of leafy greens, broccoli, avocado and some deliciously fried brussel sprouts and some wild rice because we need those carbs after all. With a yummy mint dressing that will keep you satisfied for lunch and dinner during this colder season.

Wild Rice and Broccoli Salad with Crunchy Fried Brussel Sprouts

Serves 4


  • 2 tbsp olive oil
  • 1 cup wild rice
  • 1 head of broccoli
  • 1 cup brussel sprouts
  • 1 avocado
  • 1 handful of leafy greens
  • 1 tbsp peanut butter + 1/2 cup of water
  • 1 tbsp tamari
  • garlic powder
  • 2 tbsp of chopped peanuts
  • 1/4 cup pomegranate seeds

for the dressing:

  • 1/4 cup of fresh mint
  • 2 tbsp of olive oil
  • juice of 1 lemon
  • 1 tbsp of maple syrup
  • salt & pepper to taste


  1. Start by washing the rice thoroughly. Add double the amount of water to a medium pot, add some salt and bring to a boil. Now add the rice and reduce to a simmer. Simmer until the water is gone, about 15 mins. Now remove from the heat and let it steam with the lid on for 10 mins. Fluff up with a fork once it’s done.
  2. Wash the broccoli, cut it into slices and fry in a pan with some salt for about 8 mins until it’s slightly charred. Then cover and cook for a few more minutes until the broccoli is tender.
  3. Wash the brussel sprouts and chop into quarters. Fry in a pan with some olive oil for about 5 mins. In a small bowl mix the peanut butter, tamari, garlic powder and water and then add to the brussel sprouts. Fry for a few more minutes until crispy.
  4. For the dressing mix the olive oil, lemon juice and maple syrup and then add the finely chopped mint.
  5. Add the rice on to a serving platter, top with the leafy greens, broccoli and avocado. Drizzle with the dressing and then garnish with the pomegranate seeds, peanuts and crispy brussel sprouts.

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