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Print Recipe
Salad with Brussels Sprouts, Rice and Pomegranate Recipe
I love to use flavorful rice in salads. Today I want to offer you an interesting combination of Brussels sprouts with rice, pomegranate and roasted hazelnuts. Pay attention to the dressing, I think it will go with many salads.
Cook Time 20 minutes
Servings
Cook Time 20 minutes
Servings
Instructions
  1. Boil the rice for 15 minutes.
    Boil the rice for 15 minutes.
  2. Cut into halves.
    Cut into halves.
  3. Put the nuts in a bag and walk over the top with a rolling pin, so that they break up into large pieces.
    Put the nuts in a bag and walk over the top with a rolling pin, so that they break up into large pieces.
  4. 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.
    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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