Name: Sesame Rice with Warm Brussels Sprout-Shiitake Slaw and Smoky Tahini Dressing
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1/2 cup tahini; 2 tablespoons fresh lemon juice; 3/4 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1 clove garlic; Kosher salt; 1 cup short-grain brown rice; Kosher salt; 2 teaspoons sesame seeds; 1 1/2 teaspoons toasted sesame oil; 2 tablespoons olive oil; One 5-ounce container sliced shiitake mushrooms; One 10-ounce container shredded Brussels sprouts; 1 Medjool date, finely chopped; Kosher salt

Directions

For the smoky tahini dressing: In a blender, blend together the tahini, lemon juice, paprika, cumin, garlic, 1/2 teaspoon salt and 1/2 cup cold water until creamy.
For the sesame rice: Bring a medium pot of water to a boil, add the rice and 1/2 teaspoon salt, and reduce the heat to medium-low. Simmer, uncovered, until al dente, about 15 minutes; drain. Stir in the sesame seeds and sesame oil.
For the warm Brussels sprout-shiitake slaw: Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining tablespoon olive oil, Brussels sprouts and the date; cook, stirring occasionally, until tender and slightly charred, about 5 minutes. Season to taste with salt. Divide the rice among 4 serving bowls, and top each with some of the warm Brussels sprouts-slaw and tahini dressing.

Sesame Rice with Warm Brussels Sprout-Shiitake Slaw and Smoky Tahini Dressing

Ingredients

Smoky Tahini Dressing:

Sesame Rice:

Warm Brussels Sprout-Shiitake Slaw:

Directions

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