| Cook Time | 20 minutes |
| Servings |
Ingredients
- 1 piece Rice (white flavored rice)
- 400 gram Brussels sprouts (I have frozen)
- 50 gram Hazelnuts (fried, peeled)
- 1/2 glass Pomegranate
- 1 tablespoon Strawberry syrup
- 1 teaspoon Lemon zest
- 1 tablespoon Olive oil
- Allspice to taste
Ingredients
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|
Instructions
- Boil the rice for 15 minutes.
- Cut into halves.
- Put the nuts in a bag and walk over the top with a rolling pin, so that they break up into large pieces.
- Mix the cabbage, pomegranate seeds and nuts in a bowl. Add the rice and stir. Season the salad with a mixture of olive oil, strawberry syrup, and lemon zest. Add salt and pepper to taste.
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