Sesame Rice with Warm Brussels Sprout-Shiitake Slaw and Smoky Tahini Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 25 grams
- Saturated Fat
- 3.5 grams
- Cholesterol
- 29.9 milligrams
- Sodium
- 660 milligrams
- Carbohydrates
- 61 grams
- Dietary Fiber
- 11 grams
- Protein
- 17 grams
- Sugar
- 8 grams
- Total: 30 min
- Active: 20 min
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
- 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.