Sesame Rice With Warm Brussels Sprout Shiitake Slaw And Smoky Tahini Dressing Recipes

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WARM BRUSSELS SPROUT SALAD



Warm Brussels Sprout Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 tablespoon olive oil
2 ounces thinly sliced pancetta, chopped
1 pound Brussels sprouts, trimmed and thinly shaved
Kosher salt and freshly ground black pepper
2 teaspoons red wine vinegar

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until rendered and crisp, about 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
  • Increase the heat to medium high and add the Brussels sprouts, 1/2 teaspoon salt and a few grinds of pepper to the pan. Cook, stirring often, until bright green and slightly wilted, 2 to 3 minutes. Remove from the heat and drizzle in the vinegar; toss well to coat. Transfer to a bowl and top with the pancetta.

TAHINI DRESSING



Tahini Dressing image

I like to serve this tahini dressing over a salad of romaine lettuce, baby red potatoes, asparagus and snap peas. It's a healthy and tasty way to start a meal. Don't miss these other

Provided by Taste of Home

Time 5m

Yield 1-1/4 cups.

Number Of Ingredients 8

1/2 cup water
1/2 cup tahini
3 tablespoons lemon juice
4 garlic cloves
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon pepper

Steps:

  • Place all ingredients in a blender; cover and process until blended.

Nutrition Facts : Calories 88 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

SESAME BRUSSELS SPROUTS



Sesame Brussels Sprouts image

Provided by Donal Skehan

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

130 grams (4 1/2 ounces) Brussels sprouts
4 spring onions
1 Thai red chile
25 grams (1 ounce) butter
1 tablespoon reduced salt soy sauce
1 tablespoon sesame oil
1 tablespoon water
1 tablespoon sesame seeds

Steps:

  • Get a pan on a medium heat and add in the olive oil.
  • Slice the Brussels sprouts in half and place them flat side down into the pan for 3 to 4 minutes. You're looking for them to go golden so don't be tempted to turn them! Season with sea salt and black pepper.
  • Slice the spring onions on the diagonal and add to the pan around the sprouts.
  • Cut the butter into slices and add to the pan around the sprouts and spring onions.
  • Slice up your red chile and scatter into the pan, adding the seeds if you're feeling brave!
  • Add the soy sauce and sesame oil and give it all a good toss. Add in your water to ensure they cook through for about 3 to 4 minutes. This will also create a sauce for your spouts.
  • In a separate pan, toast your sesame seeds in a dry pan over medium heat for 2 minutes or until lightly browned, stirring occasionally.
  • Serve on a plate and scatter over the browned sesame seeds.

RAWIA BISHARA'S BRUSSELS SPROUTS WITH TAHINI SAUCE



Rawia Bishara's Brussels Sprouts With Tahini Sauce image

This recipe is a mashup from Rawia Bishara, who has gradually adapted the home cooking of her childhood in Nazareth to the tastes of Brooklynites at her restaurant, Tanoreen. She'd never cooked Brussels sprouts before she arrived forty years ago, and she said that at first, deep-fried was the only way her children would eat them. We modern cooks may prefer roasting for a weeknight dinner, but the golden, crisp fried version should be experienced at least once. Sesame is one of the most universal flavors of the Middle East, and the base for many of its staples: tahini (sesame paste), hummus, halvah, and the spice mix called za'atar. But straight tahini sauce, with sesame, garlic, and lemon juice, comes on a little strong. The sweet sharpness of pomegranate molasses provides a counterpoint to the rich sesame, and yogurt lightens the mixture.

Provided by Julia Moskin

Categories     dinner, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 12

3/4 cup tahini (Middle Eastern sesame paste)
2 garlic cloves, crushed or coarsely chopped
1/3 to 1/2 cup freshly squeezed lemon juice (from about 3 lemons)
1/3 teaspoon salt, more to taste
1 cup low-fat plain yogurt
2 tablespoons pomegranate molasses
Corn oil for frying or roasting
3 to 4 pounds brussels sprouts, trimmed and halved
2 tablespoons extra-virgin olive oil
1/2 teaspoon minced garlic
1 cup panko (Japanese bread crumbs)
Lemon wedges and chopped parsley, for garnish

Steps:

  • Make the sauce: In a food processor or blender, combine the tahini, garlic, 1/3 cup lemon juice and 1/3 teaspoon salt. Blend until smooth. Add the yogurt and pomegranate molasses and blend again. Add more salt or lemon juice to taste, then set aside.
  • Make the sprouts: If frying, pour 1/2 inch corn oil in a deep skillet. Heat until very hot but not smoking. (Test by gently dropping a half sprout into the oil; when oil is ready, sprout will pop loudly and sizzle immediately.) Working in batches to avoid crowding the pan, fry sprouts until browned and crisp but still bright green, 2 to 3 minutes. Remove to paper towels to drain.
  • If roasting, heat oven to 375 degrees and place a pan of water on the bottom shelf to prevent sprouts from drying out. Toss sprout halves in about 3 tablespoons corn oil until slick, but not dripping. Spread them out on 2 sheet pans and bake until tender and browned, about 30 minutes.
  • Meanwhile, make the bread crumbs: in a small skillet, heat olive oil over gentle heat until medium-hot. Add garlic and stir; it will sizzle. Immediately add bread crumbs and stir until toasted and golden brown, about 2 minutes. Stir in salt, then remove to paper towels to drain.
  • When ready to serve, spread cooked sprouts on a platter. Drizzle with about 1/2 cup sauce and top with bread crumbs. Tuck in lemon wedges around the edges and sprinkle parsley over the top. Serve immediately, passing any extra sauce at the table.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 38 grams, Carbohydrate 28 grams, Fat 47 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 165 milligrams, Sugar 9 grams

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