Ingredients
1 cup crumbled feta
1/4 cup capers (optional)
3/4 cup pomegranate seeds
1.5 cups red grapes (halved)
1/4 cup fresh parsley (chopped)
1 pound fresh brussels sprouts
1 teaspoon black pepper
1 teaspoon sea salt
1 clove garlic (minced)
1/2 cup diced red onion
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
2 tablespoons fresh lemon juice
1/2 cup olive oil
1 cup uncooked wild rice (160g)
Step by step
Special Equipment: KitchenAid® Grain and Rice Cooker; small container with tight fitting lid
Using the KitchenAid® Grain and Rice Cooker, select the Wild Rice menu option and set cooking liquid to water. Choose "regular" to confirm the texture setting and allow rice to cook. While the rice cooks, prepare the dressing and the salad ingredients.
Make the dressing. In a container with a tight fitting lid, add all ingredients and shake vigorously to emulsify. Set aside and allow flavors to meld.
Remove the hard stem of each brussels sprout then slice each sprout into very thin slices (as thin as possible with a sharp knife, a mandoline, or a food processor with slicing disc) from stem end to top. Remove any hard stems remaining on individual slices then place in a large bowl.
Add the chopped parsley, halved grapes, pomegranate seeds and capers into the bowl with the shaved sprouts. Set aside.
When the rice is cooked, remove the bowl from the cooker and fluff the rice, then allow it to sit on the counter to cool for 5 minutes.
Add the cooled rice into the bowl with the salad ingredients. Shake the dressing again then pour it over the salad, add the crumbled feta, and toss to fully incorporate.
PRO TIP: Add a teaspoon of dijon to the dressing for a tangier flavor