Main Dishesdeliciouslyella
Black Rice Salad With Brussels Sprouts & Parsnips
This salad is delicious and looks lovely too. The black rice is hearty and filling, while the roasted sprouts and parsnip create a wintery goodness that is perfect for any mid-week dinner. We love it served with some hummus and roast veg for a simple supper.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
📝 Preparation Steps
1
Preheat oven to 220°C / 200°C fan / 400°F.
2
Wash and dry the Brussel sprouts and place them in a large baking tray with the chopped parsnips, chilli flakes, salt, pepper and a good drizzle of olive oil.
parsnip1olive oil0.5 tablespoon
3
Give it all a really good mix until everything is well coated and place in the oven for ⏱️ 45-50 minutes until cooked.
4
While the Brussels sprouts are cooking, put the black rice in a pan over a medium heat and cover with cold water. Bring to the boil and simmer for ⏱️ 25-30 minutes then turn off the heat and cover with a lid to steam the rice for ⏱️ 5 minutes. Then remove the lid and set aside.
brussels sprouts17.5 lbblack rice7 oz
5
Once the Brussel sprouts, parsnips and rice are cooked, roughly chop the coriander and red pepper.
parsnip1red pepper1
6
Mix together the dressing ingredients then place all of the salad ingredients in a bowl and mix together, pour over the dressing and give it all one final good mix before serving.
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