Description
A healthy salad gets a delicious fried upgrade. Crispy sprouts and grains make this a satisfying side.
Ingredients
Units
Scale
- 1 cups (237 ml) Brussels Sprouts
- 2 large carrots
- 1 Spring onion or Scallion
- 2 cups (473 ml) grain blend (Spelt berries, farro, brown rice)
- Juice of one Lime
- 3 tbsp Earth Balance
- Pistachios
- Salt/Pepper
Instructions
- Prep your veggies: Cut the root ends off the sprouts and discard. Shred the sprouts and set aside.
- Peel the carrots until you reach the core. Set the carrot ribbons aside.
- Chop the onion or scallion.
- Cook the grain blend according to package directions.
- Combine the cooked grain, carrots, and onions in a serving bowl and mix thoroughly.
- In a large heavy skillet, melt Earth Balance over medium-high heat.
- Add the shredded sprouts to the skillet and season with salt and pepper.
- Cook the sprouts for a few minutes until browned, then deglaze the pan with the juice of one lime.
- Pour the contents of the skillet over the grain mixture and combine.
Notes
- For optimal sprout crispness, ensure the skillet is hot before adding them; don’t overcrowd the pan.
- Toasted pistachios add a delightful crunch; sprinkle them over the finished salad just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 8
- Protein: 7