Warm Crispy Brown Rice Salad with Roasted Kohlrabi, Sauteed Edamame and Dill Yogurt Cream

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Toss the kohlrabi with 1 1/2 tablespoons (22 ml) olive oil, sweet paprika, half of the salt, and a little black pepper. Spread on a sheet pan and roast for 22 to 25 minutes at 220°C / 425°F, turning halfway through, until tender and browned at the edges.

2. 2

   2. While the kohlrabi roasts, make the cream by mixing the Greek yogurt, half of the dill, 1 tablespoon (15 ml) lemon juice, the finely grated zest of half a lemon, a pinch of salt, and a little black pepper. Keep chilled until needed.

3. 3

   3. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, garlic, 1 tablespoon (15 ml) olive oil, and 1 tablespoon (15 ml) lemon juice to make a light dressing. Add the red onion and let it soften while you continue with the recipe.

4. 4

   4. Heat a large skillet over medium-high heat. Add 1/2 tablespoon (7 ml) olive oil and the cooked, chilled brown rice. Cook for 6 to 8 minutes, stirring only once or twice, so some of the rice becomes crisp and golden. Season with a pinch of salt and black pepper.

5. 5

   5. In the same skillet, add the remaining 1/2 tablespoon (7 ml) olive oil and saute the edamame for 2 to 3 minutes until heated through and lightly golden. Add 1 tablespoon of the dressing to glaze it lightly, then remove from the heat.

6. 6

   6. Place the mixed greens in a large bowl. Add the hot roasted kohlrabi, crispy brown rice, sauteed edamame, and the red onion with the rest of the dressing. Toss gently so the ingredients keep their texture.

7. 7

   7. Divide the salad among plates or arrange on a platter. Spoon the dill yogurt cream over the top and finish with the toasted sunflower seeds, the remaining dill, and a little extra lemon zest if desired. Serve warm.