Wild Rice with Brussels Sprouts and Parsnips
With the wild rice with Brussels sprouts and parsnips from Spoonsparrow you do something good for your gut!
Ingredients
- 100 g wild rice
- Salt
- 2 oranges
- 2 tsp lemon juice
- 1 tsp agave syrup
- 1 tsp fresh thyme leaves
- 5 tbsp olive oil
- 400 g Brussels sprouts
- 500 g parsnips
- 50 ml Apple Juice
- 100 ml Vegetable broth
- 2 tsp five-spice mix (or curry powder)
- Pepper
- a handful of lamb's lettuce (20 g)
- 15 g sesame seeds (1 tbsp)
Instructions
-
1.
Cook wild rice according to package instructions in boiling salted water for 40–45 minutes until al dente. Drain, rinse and let drain.
-
2.
Meanwhile peel the oranges so that all the white pith is removed. Cut fruit segments between the membranes, catching the juice; squeeze out any remaining orange pulp. Mix the juice with lemon juice, agave syrup, thyme and 4 tbsp oil to make a dressing and set aside.
-
3.
Clean, wash and halve the Brussels sprouts. Peel, wash and quarter the parsnips lengthwise.
-
4.
About 15 minutes before the rice is done, heat the remaining oil in a pan. Sauté the Brussels sprouts and parsnips for 5 minutes over medium heat. Add apple juice and broth, season with salt, spice mix and pepper. Simmer the vegetables for another 5 minutes until the liquid has almost evaporated, stirring frequently. Then add the rice and cook for an additional 3 minutes.
-
5.
Wash and dry the lamb's lettuce. Arrange the pan contents on plates, top with orange segments, sprinkle with sesame seeds and garnish with lamb's lettuce. Serve the dressing on the side.
