Lemony Brown Rice Brussels Sprouts Salad: Make it Vegan, Vegetarian or High-Protein

Lemony Brown Rice Brussels Sprouts Salad: Make it Vegan, Vegetarian or High-Protein
AuthorKaitlyn ChowCategory, , , DifficultyBeginner

For a vegan option, cook your rice in water instead of chicken stock and leave off the cheese. For vegetarian, use tofu or just eat the salad without the chicken. For high-protein, add 4-5 oz of cooked chicken breast to your salad. If you add 5oz of chicken, add these #'s to your macro count: 250 cals / 13g fat, 0g carb, 30g protein.

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1 cup uncooked brown rice
 1 ¾ cups chicken stock
 4 cups brussels sprouts leaves
 ¼ cup lemon juice, about 1 lemon
 1 lemon; Zest of 1 lemon
 1 tbsp olive oil
 1 clove garlic - grated
 ¼ tsp sea salt
 pepper to taste
 1 tbsp parsley, chopped (optional)
 2 tbsp grated Parmesan cheese
 pecans & cranberries, to sprinkle
1

In a medium saucepan on medium to high heat, bring chicken stock and brown rice to a boil. Cover and allow rice to simmer for about 10 to 12 minutes until rice is cooked and chicken stock is absorbed.

2

Meanwhile separate leaves from brussels sprouts and place in a large bowl. Whisk together lemon juice, lemon zest, olive oil, garlic, salt and pepper and toss with leaves.

3

Mix together cooked rice with brussels sprout leaves and add parsley and Parmesan cheese, mixing well.

4

Add a little more cracked pepper to taste (if needed), top with some pecans and dried cranberries, serve and enjoy!

Ingredients

 1 cup uncooked brown rice
 1 ¾ cups chicken stock
 4 cups brussels sprouts leaves
 ¼ cup lemon juice, about 1 lemon
 1 lemon; Zest of 1 lemon
 1 tbsp olive oil
 1 clove garlic - grated
 ¼ tsp sea salt
 pepper to taste
 1 tbsp parsley, chopped (optional)
 2 tbsp grated Parmesan cheese
 pecans & cranberries, to sprinkle

Directions

1

In a medium saucepan on medium to high heat, bring chicken stock and brown rice to a boil. Cover and allow rice to simmer for about 10 to 12 minutes until rice is cooked and chicken stock is absorbed.

2

Meanwhile separate leaves from brussels sprouts and place in a large bowl. Whisk together lemon juice, lemon zest, olive oil, garlic, salt and pepper and toss with leaves.

3

Mix together cooked rice with brussels sprout leaves and add parsley and Parmesan cheese, mixing well.

4

Add a little more cracked pepper to taste (if needed), top with some pecans and dried cranberries, serve and enjoy!

Lemony Brown Rice Brussels Sprouts Salad: Make it Vegan, Vegetarian or High-Protein
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