Mile salad with Brussels sprout, nuts and pumpkin seeds

  • Insalata di miglio con cavoletti di Bruxelles, noci e semi di zucca


250 g of gluten free mile grains Molino Rossetto
10 Brussels sprouts
50 g of shelled nuts
1 liter of water
30 g of Pumpkin seeds Molino Rossetto
1 spoon of dry chopped oregano
1 spoon of dry chopped basil
olive oil and balsamic vinegar


  • PUMPKIN SEEDS - 1,41 OZ (40 G) -


Wash Brussels sprouts. Cut each sprout in four cloves. Put some oil in a small pan and put the sprouts. Dress with some salt and pepper. Cook in the oven at 180° for about 25 minutes or until they become soft inside and crispy and golden outside. Cook mile: wash it and then cook it in boiling salted water for about 12 minutes. When the mile has absorbed the water turn the flame off and cover it so that it inflates. Put the mile in a bowl. Toast pumpkin seeds and nuts in a pan. You can use some whole nuts to decorate. In the same pan add Brussels sprout that you can dress with some balsamic vinegar. Mix everything.

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