Brussels Sprout and Brown Rice Salad

Easy and flavorful sautéed Brussels Sprout and Brown Rice Salad that makes the perfect side dish loaded with garlic, bright lemon flavor and crunchy walnuts! 

Yield: 4 Servings 1x



  1. You can make the brown rice in your Instant Pot or in a medium saucepan on medium to high heat, bring vegetable broth and brown rice to a boil. Cover, reduce the heat to low, and simmer for 45 minutes until rice is cooked and vegetable broth is absorbed.  Remove from the heat and let it sit, covered for 10 more minutes, then fluff with a fork.
  2.  Wash and trim the brussels sprouts then separate all the leaves.  Drizzle olive oil in large skillet and add brussels sprout leaves, garlic and season with salt and pepper.  Sauté for only 1 to 2 minutes, just enough to get them coated with garlic and warmed through.  We want a vibrant green color and a good crunch, not charred brown leaves!
  3. In a large bowl, mix together brussels sprouts, warm brown rice, candied walnuts and add lemon juice plus the zest.  Season with additional salt and pepper, as needed, and enjoy!

Nutrition Facts:

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.