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

WARM BRUSSELS SPROUT SALAD

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.

SESAME BRUSSELS SPROUTS

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.

SESAME RICE

Steps:

• In a medium skillet, saute sesame seeds in butter for 2-3 minutes or until golden. Add rice, celery and onion; saute until the rice is browned. Spoon into an ungreased 1-1/2-qt. baking dish. Dissolve bouillon and salt in water; pour over the rice mixture. Cover and bake at 325° for 50-60 minutes or until rice is tender.

SESAME RICE

Steps:

• In a saucepan with a tight-fitting lid, toss the rice with 1/2 teaspoons of the sesame oil to coat the grains.
• Add the water, cover, and bring to a boil, then reduce the heat and simmer until the rice is tender, about 40 to 45 minutes.
• Stir in the scallions, sesame seeds, the remaining sesame oil, and soy sauce to taste.
• Enjoy!
• Note:.
• Toast sesame seeds in a single layer on an unoiled baking tray at 350*F for 2 to 3 minutes, until fragrant and golden.
• Watch carefully, so as not to burn!

RAWIA BISHARA'S BRUSSELS SPROUTS WITH TAHINI SAUCE

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.

SESAME RICE

Steps:

• In a medium saucepan, boil 1 1/2 cups water with 1 teaspoon salt. Stir in rice; return to a boil. Reduce heat to a simmer; cover and cook until rice is almost dry, 15 to 20 minutes. Remove from heat. Let stand, covered, until completely dry, 10 to 15 minutes.
• Fluff with a fork; toss with scallions, sesame seeds, and sesame oil. Season with salt and pepper.