1 cup wild rice, rinsed and drained
1 cup oats
½ cup flaked almonds
3 garlic cloves, sliced
450g Brussels sprouts, trimmed and
2 tbsp olive oil
2 shallots, finely sliced
Juice of ½ lemon
8 silverbeet stems, washed and finely
Fresh herbs (parsley, mint or coriander),
chopped, to garnish
¼ cup apple cider vinegar 2 tbsp olive oil
2 tsp honey
1 tsp wholegrain mustard 1 tbsp chives, finely snipped
Bring a saucepan of water to the boil. Add wild rice. Cook for 25-30 minutes until tender. Drain and allow to cool. Set aside.
Preheat oven to 180°C (160°C fan forced). Spread oats and flaked almonds on a baking tray. Add garlic and toss together. Toast in oven for 5 minutes, until garlic just starts to brown. Turn oats and garlic, return to oven to toast for 2 minutes more.
Cut Brussels sprouts into halves or quarters if large. In a large frying pan, heat oil. Add shallots and cook for 5 minutes on a low heat until tender. Add Brussels sprouts and fry for 3-4 minutes, tossing. Add lemon juice. Set aside.
To make the dressing, mix together apple cider vinegar, oil, honey, mustard and chives. Season to taste.
In a large bowl or serving platter, toss together the wild rice with the chopped silverbeet leaves. Mix in the Brussels sprouts and add the dressing. Toss to combine. Sprinkle the dish of sprouts with the garlic, almond and oat mixture, and add plenty of fresh chopped herbs.
If you don’t have Brussels sprouts (or you don’t like them), you can substitute broccoli florets in this dish.