WARM BRUSSELS SPROUT SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
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 RICE
THIS SIDE DISH is compatible with any meat entree you serve. One of my friends gave me this recipe many years ago. I made a few changes, and it has been a family favorite for a long time. This secret of the tasty flavor is the chicken broth. -Norma Poole Auburndale, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 259 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 941mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
SESAME RICE
Rice flavored with scallions and sesame seeds pairs nicely with roasted chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 187 g, Fat 1 g, Protein 3 g
BRUSSELS SPROUT SLAW WITH HONEY-MUSTARD DRESSING
This sweet-and-savory Brussels sprout slaw is the ultimate prep-ahead dish. In fact, we really recommend making it a day ahead, and not just because it'll free up some time: A day of rest in the fridge results in more tender Brussels sprouts that are infused with flavor. Honey and Dijon mustard dressing sweetens and adds multi-dimensional character to these compact members of the cabbage family, creating a modern slaw that shines, especially when topped with savory bacon and toasty walnuts.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h30m
Yield 8
Number Of Ingredients 12
Steps:
- In large bowl, mix oil, honey, mustard, lemon juice, salt, pepper and garlic. Stir in Brussels sprouts, apple and onions.
- Cover and refrigerate at least 8 hours but no longer than 24 hours. Top with bacon and walnuts.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize About 1/2 Cup, Sodium 410 mg, Sugar 12 g, TransFat 0 g
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.
RAWIA BISHARA'S BRUSSELS SPROUTS WITH TAHINI SAUCE
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
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
SESAME RICE
Categories Rice Side Vegetarian Quick & Easy Diwali Sesame Parsley Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a 1 1/2- to 2-quart saucepan toast sesame seeds in butter over moderate heat, stirring occasionally, until golden and transfer to a small plate. In same pan bring water to a boil with salt and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most liquid is absorbed, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Stir in parsley and sesame seeds with any butter remaining on plate.
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