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Brussels sprouts, kale and brown rice salad with goji berries and miso tahini dressing

  By JustGreen  , , ,   

February 1, 2016

New season Brussels sprouts, fabulously fresh Australian-grown organic brown rice, gorgeous kale and goji berries drizzled with delicious miso-tahini dressing. I threw in the goji berries for colour and good measure, but they actually bring another layer of texture in this dish. The creamy miso-tahini dressing is a must and do go quite liberal with it, too.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 2 servings


1Remove the outer leaves of the Brussels sprouts, wash and finely slice. Finely slice the shallots and roughly chop the kale.

2Heat olive oil in a large skillet and add in Brussels sprouts, shallots and kale. Cook, stirring, for a few minutes only. Remove from the heat, throw in the rice and the goji berries and mix to combine.

3To make the dressing, combine all ingredients in a bowl and whisk to make a smooth dressing. Add enough water for a desired consistency. Drizzle the salad with the dressing and serve warm or at room temperature.

Credit to http://www.scandifoodie.blogspot.com.au/


100g cooked organic long-grain brown rice

10 organic Brussels sprouts

bunch of kale

2 green organic shallots

2-3 tablespoons organic raw tibe goji berries

1 tablespoon organic extra virgin olive oil

2 heaped tablespoons organic unhulled tahini

1 teaspoon organic raw unfiltered apple cider vinegar

1 teaspoon organic gluten free tamari

1 heaped teaspoon organic white/shiro miso

about 3 tablespoons water


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