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

This healthy Brussels sprout recipe is delicious enough to convert even those who feel dubious about this vitamin C-packed crucifer. The leafy sprouts get their moment in the spotlight in a shiitake-sesame rice bowl drizzled with a smoky tahini dressing.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

Smoky Tahini Dressing:

1/2 cup tahini

2 tablespoons fresh lemon juice

3/4 teaspoon smoked paprika

1/2 teaspoon ground cumin

1 clove garlic

Kosher salt 

Sesame Rice:

1 cup short-grain brown rice

Kosher salt

2 teaspoons sesame seeds

1 1/2 teaspoons toasted sesame oil

Warm Brussels Sprout-Shiitake Slaw:

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

  1. 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.
  2. 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.
  3. 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.

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