Pumpkin and Bean Sprouts Wild Rice Salad Recipe (Gluten-Free Thanksgiving)

Welcome to the sexy Thanksgiving salad season, friends!

Last year, I talked about why my mother and I like having simple greens so much Salad on the Thanksgiving table, Even though we are the only ones who eat it. This wild rice salad recipe is not the same thing, but it is definitely a happy medium, and my family is more likely to shell out real estate on their plates.

I always wonder why wild rice has not received as much attention as brown in the spirit of the healthy age, even though it is a whole grain in every sense. In addition to its very high fiber content, it is also rich in antioxidants such as manganese, which among other things can support a healthy metabolism.

Wild rice is actually not rice at all. It is a kind of water plant. Although it is now mainly farmed in California, there are still some indigenous communities that retain the way it was originally harvested from lakes in Minnesota.

Maybe its presence on some Thanksgiving tables that day is why I always think that wild rice is not just a holiday dish, but a seasonal autumn food.

This recipe is adapted from an old BGSK order placement Based on orzo. It is tossed with roasted Brussels sprouts, butternut squash, shallots and chickpeas. Then top it with one of my favorite sauces (I completely forgot): fresh ginger and walnut sauce, with fresh lime juice, Dijon and apple cider vinegar.

After my victory Beet segment, The doctor asked me to come back and do a clip about Brussels sprouts. While looking through my recipe file, they stumbled upon Ozo cuisine and thought it was perfect for Thanksgiving cereal salads. So here we can easily exchange wild rice. I must say: I like this version better!

If you want to further strengthen the salad, you can add some Massage Kale Or arugula. But I like that all the elements here can be made in advance. You can throw everything together a few days before the holiday, except for the dressing. And because there is no fresh herbs in the sauce, it can be kept for a week.

I do realize that this blend of ingredients is a The nightmare of a low FODMAP gal, I have to admit that I was nervous when re-creating this dish. I hardly add chickpeas and onions. But I went forward bravely and have to say how happy and shocked I am when I eat this dish, I have so little reaction to this dish.

I think part of the reason is Low FODMAP diet: Putting a small amount of these ingredients on a plate is very different from eating a bunch of Brussels sprouts or chickpeas alone. Wild rice is also a great way to stretch these vegetables, so you won’t put them in such a dense place.

The moral of this anecdote is: Although the FODMAP of this dish is not low, if you have gotten rid of the other side of this restrictive diet, don’t knock it before you try it.

For others, I highly recommend that you try this wild rice salad with roasted butternut squash, brussels sprouts, and ginger walnut sauce at the Thanksgiving table or any large fall party. It is gluten-free, vegan, and absolutely delicious.

With health and hedonism,

Phoebe

Wild rice with roasted pumpkin, brussels sprouts and ginger walnut sauce

This wild rice salad recipe is perfect for large autumn gatherings, such as the Thanksgiving holiday. It can be made in advance and stored for a few days without wearing clothes.

raw material

• 1
  Cup
  Wild rice
  rinsing
• sea ​​salt
• 1
  Butternut Squash
  1 ½ pound, peeled, seeded and cut into 1/2 inch cubes
• A 15-ounce can of chickpeas
  Rinse and drain
• ½
  Small red onions or 2 scallions
  Cut into wedges
• 1/2
  teaspoon
  Cinnamon powder
• olive oil
• 1
  lb
  Brussels sprouts
  Clean, trim and halve

For the dressing:

• 2
  inch
  Fresh ginger root
  Peeled and roughly cut
• 1
  Garlic cloves
• 1/3
  Cup
  Walnut
• 2
  teaspoon
  Honey or maple syrup
• 1
  Spoon
  Dijon mustard
• 2
  Spoon
  Lime juice
• 2
  Spoon
  Apple cider vinegar
• ½
  teaspoon
  sea ​​salt
• Dash Pepper
• 1/3
  Cup
  olive oil

instruct

1. Preheat the oven to 425 degrees.

2. Bring a large pot of salted water to a boil. Add the rinsed rice to the pot and cook, without a lid, until it is chewy, about 45 minutes. Drain the wild rice and put it back in the pot. Put a dish towel on top to catch the steam; let it sit for 10 minutes.

3. Meanwhile, on a baking sheet lined with parchment paper, mix the pumpkin, chickpeas, shallots, cinnamon, and 1/4 teaspoon of salt. Drizzle with olive oil and stir by hand to let everything combine well. Arrange evenly and bake in the oven for 20-25 minutes, until the pumpkin is caramelized but does not fall apart.

4. On another cookie sheet, drizzle the brussels sprouts with oil and season with 1/4 teaspoon salt. Place the cut side down on the pan. Transfer to the oven and roast with the pumpkin for about 15 minutes, until they are brown and crispy.

5. When roasting vegetables, make the seasoning: In a small food processor, chop ginger, garlic, and walnuts until finely chopped. Add honey or maple syrup, Dijon, lime juice, vinegar, salt and pepper. Drizzle with olive oil until the consistency of the dressing is between the balsamic vinegar and pesto sauce-you don’t want it to be too runny.

6. Stir the hot rice with roasted vegetables and seasoning. Taste the seasoning and add any salt as needed. Serve hot or at room temperature.

If you did this, tag @phoebelapine and #feedmephoebe-I would love to see it!