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