1 cup wild rice, rinsed, drained
1 cup jumbo oats
½ cup flaked almonds
3 cloves garlic, sliced
450g brussels sprouts, trimmed, washed
2 tbsp olive oil
2 shallots, finely sliced
½ lemon, juice only
¼ cup apple cider vinegar
2 tbsp extra virgin olive oil
2 tsp honey
1 tsp wholegrain mustard
1 tbsp chives, finely snipped
8 silverbeet stems, washed, finely chopped
fresh herbs (such as parsley, mint or coriander), chopped, to garnish
Bring a pot of water to the boil. Add wild rice. Cook for 25 to 30 minutes until tender. Drain and allow to cool. Set aside.
Preheat oven to 180°C. Spread oats and flaked almonds on a baking tray. Add garlic and toss together. Toast in oven for 5 minutes, until garlic just starts to brown. Turn oats and garlic, return to oven to toast for 2 minutes more.
Cut brussels sprouts into halves or quarters (if large).
In a large frying pan, heat oil. Add shallots and cook for 5 minutes on a low heat until tender. Add brussels sprouts and fry for 3-4 minutes, tossing. Add lemon juice. Set aside.
To make the dressing, mix together apple cider vinegar, oil, honey, mustard and chives. Season to taste.
In a large bowl or serving platter, toss together the wild rice with the chopped silverbeet leaves. Mix in the brussels sprouts and add the dressing. Toss to combine. Sprinkle the dish of sprouts with the oats mixture, and add plenty of fresh chopped herbs.