Wild Rice Harvest Salad

Ingredients

• Salad Ingredients:
• 1 cup wild rice blend
• 1 ¾ cups vegetable broth (or water)
• 3 cups chopped lacinato kale
• ½ red onion, thinly sliced
• 5 ounces shredded Brussels sprouts
• 1 Tablespoon olive oil
• Salt & pepper to taste
• ½ cup pomegranate seeds
• ¼ cup roasted & salted pepitas
• Caper Yogurt Dressing:
• ⅓ cup Forager Project Unsweetened Plain Cashewmilk Yogurt Drink
• 1 ½ Tablespoons lemon juice
• 1 ½ Tablespoons capers
• 1 Tablespoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper

Prep

• Add the wild rice mix and vegetable broth to a saucepan. Cove and bring to a boil. Then reduce to a simmer and cook covered for 35-40 minutes until all the liquid has been absorbed and the rice is cooked through.
• While the rice is cooking, chop the kale, thinly slice the red onion, and shred the Brussels sprouts.
• Add the oil to a pan and turn to medium heat. Once hot, add the shredded sprouts to the pan and salt & pepper to your liking. Sauté for about 5 minutes until the brussels begin to brown. Remove from the heat and set aside.
• Lastly, prep the dressing by adding Forager Project probiotic yogurt, lemon juice, capers, olive oil, salt, and pepper to a blender. Blend together until smooth.
• To assemble the salad add the chopped kale, cooked wild rice, sauteed brussel sprouts, pomegranate, and roasted pepitas to a large bowl. Top with the blended caper yogurt dressing and mix together. Serve & enjoy!