Shaved Brussel Sprout and Brown Rice Salad with Chicken and “Bacon” Bits
November 8, 2017
Prep: 30 mins
Cook: 10 mins
1 tspsmoked paprika
1 tspnutritional yeast
ground black pepper
1 tbspsoy sauce
1 tbspmaple syrup
1 tbspolive oil
4 rice paper wraps
1/4 cupfresh lemon juice (roughly 1 lemon)
1/2 cupfresh orange juice (roughly 1 small orange)
2 tspmaple syrup
1/2 tspdijon mustard
1 clove garlic, minced
salt and pepper
1/4 cupolive oil
1 lbbrussel sprouts, trimmed and julienned
4 green onions, thinly sliced
1 packet Grain Trust Brown Rice
1 lbgrilled chicken
1Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2In a small bowl, whisk together the paprika, nutritional yeast, pepper, soy sauce, maple syrup, and olive oil. Set aside.
3Cook the Grain Trust Brown Rice according to the instructions. Set aside to cool.
4Cut the rice papers sheets in quarters. You should have 16 quarters total.
5Fill a shallow bowl with cold water. Dip the rice paper into the water long enough where the pieces become pliable and slightly sticking to one another. Place them on the baking tray, leaving peace between the pieces. Brush each rice paper quarter with the paprika mixture. Gently flip and brush the other side.
6Cook the “bacon” bits for about 5-10 minutes, checking periodically. They should be caramel colored when done. Allow them to cool before breaking into bite sized pieces.
7Whisk all the dressing ingredients in a small jar or bowl.
8Place the julienned brussel sprouts and green onions in a large bowl. Toss with the citrus dressing. Add the cooled brown rice and chicken, followed by the “bacon” bits.