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.
Servings
4
Cook Time
20minutes
Servings
4
Cook Time
20minutes
Ingredients
Instructions
  1. Boil the rice for 15 minutes.
  2. 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.
  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.
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