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Turmeric Rice Salad with Roasted Brussels Sprouts

Turmeric Rice Salad with Roasted Brussels Sprouts

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Pack the various components—sautéed rice, dressing, and cranberry-herb mixture—separately if transporting for a potluck. Dress and assemble just before serving. This recipe is presented to you by Samsung.


  • ¾ cup unsweetened coconut flakes
  • 4 cups brussels sprouts, trimmed
  • 6 Tbsp. grapeseed or canola oil, divided
  • 1 1" piece ginger, peeled, grated
  • ½ cup coconut cream (from a 5.4-oz. can, or spooned from surface of a 15-oz. can of unsweetened coconut milk)
  • Freshly ground black pepper
  • 2 Tbsp. unseasoned rice vinegar
  • 8 cups cooked rice (from 2 cups uncooked)
  • ½ cup cilantro leaves with tender stems
  • ½ cup dried unsweetened cranberries
  • ¼ cup thinly sliced scallions

Recipe Preparation

  • Preheat oven to 375°. Spread coconut on a small rimmed baking sheet and toast until golden brown, about 3 minutes. Transfer to a medium bowl.

  • Spread almonds in an even layer on same baking sheet and toast until golden brown, 3–5 minutes. Add to bowl with coconut. Let cool and set aside.

  • Quarter brussels sprouts, reserving any leaves that fall off. Transfer sprouts and leaves to a large rimmed baking sheet and toss with 2 Tbsp. oil. Season with salt and toss again. Roast brussels sprouts until deep golden brown, tender in the center, and crisp around the edges, about 25 minutes.

  • Meanwhile, whisk ginger, coconut cream, and honey in a small bowl. Season with salt and pepper, then whisk in vinegar and 2 Tbsp. oil until dressing is emulsified. Taste and season with salt if needed; set dressing aside.

  • Heat turmeric and remaining 2 Tbsp. oil in a large nonstick or cast-iron skillet over medium-high. Add rice and cook, tossing, until warmed through, 3–4 minutes. Transfer to a large bowl. Add brussels sprouts to rice and toss to combine.

  • Add cilantro, cranberries, mint, and scallions to bowl with reserved coconut and almonds. Pour in 3 Tbsp. reserved dressing and toss to coat. Top rice salad with cranberry-herb mixture. Serve with remaining dressing alongside.

Recipe by Yewande KomolafeReviews SectionA delicious recipie, just like most of the recipies from BA. Have made it plenty of times and will continue to do so.Absolutely love this salad, even if you're not a brussel sprout lover you should definitely try it. Its crunchy, wholesome and has a touch of sweetness.AnonymousAustralia02/05/19

Turmeric Tonic and the Best Brussels Sprouts You’ll Ever Eat, Recipes From One Of L.A.’s Most Inventive Chefs

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Photo: Courtesy of Claire Cottrell

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The lengthy lines will surely continue to form outside chef Jessica Koslow’s Sqirl restaurants in East Hollywood near Silver Lake. But now, you can munch on her ultra popular, health-conscious food from the comfort of your own home. Today, Koslow released her first cookbook titled, Everything I Want to Eat: Sqirl and the New California Cooking. The vibrant collection of more than 100 recipes includes her famous fresh jams on burnt brioche with ricotta, her inventive sorrel-pesto rice bowl, and Valrhona chocolate fleur de sel cookies. Koslow’s new book also underscores the mantra behind the restaurant itself: Any dish can be tweaked, reimagined, and reinterpreted to fit the needs and dietary restrictions of any diner—or in this case, cook.
Following Sqirl’s simplistic model, the chapters of Everything I Want to Eat are divided into categories like “Grains & Beans,” “Meat,” “Vegetables,” “Drinks,” and “Desserts.” The food that Koslow creates is simple yet surprising enough to keep people waiting outside for as long as it takes to get a seat. And with her new book, she’ll have people discovering that same magic at their very own stoves. To get started, here are two of the chef’s favorite recipes from her delightful, feel-good, people-pleasing repertoire.

A lot of chefs use the great trick of highlighting an ingredient by using it in two different ways within the same dish. If you’re making a beet salad, you could emulsify some of the cooked beets and use them in the dressing. You can do this easily with both fruits and vegetables. In this recipe, I borrow that trickery and use it as a way to get more pears into the dish. Serves 6. (V)

2 to 3 Warren pears (1 pound 5 oz. or 600 g. total) see note
6 T (85 g.) unsalted butter
2 T champagne vinegar or white wine vinegar
1 tsp. honey
Fine sea salt
1/2 cup (120 ml.) extra-virgin olive oil
2 lbs. 10 oz. (1.1 kg.) Brussels sprouts, trimmed
1 T sherry vinegar
3/4 cup (130 g.) pomegranate arils (from 1/2 medium fruit)
1/3 cup (45 g.) toasted chopped hazelnuts
1/4 cup (13 g.) lightly packed fresh flat-leaf parsley leaves, chopped, plus more for garnish
1/2 lemon

Cut the pears lengthwise into quar­ters, scoop out the cores, and trim off the stems.
Melt 2 tablespoons of the butter in a wide pan over medium-high heat. Add 1 pear (4 quarters), cut sides down, to the pan and cook until lightly caramelized, about 2 min­utes. Rotate and caramelize the other cut sides for another 1 to 2 minutes, until tender but not mushy.

Transfer to the bowl of a food pro­cessor fitted with a metal blade. Add the champagne vinegar, honey, and 1/2 teaspoon salt. Blend until com­pletely pureed. Then, with the motor running, slowly drizzle in the oil and continue blending until the dressing is emulsified.
Cut 1 lbs. (455 g.) of the Brussels sprouts in half. Doing so will cause some of the outermost leaves to fall off. Keep the loose leaves in a little pile on your cutting board.

Return the pan to the stove and heat over medium-high heat for 2 min­utes. Add the remaining 4 table­spoons (60 g.) butter. As soon as the foam subsides, add the cut Brussels to the pan, arranging each one cut side down. (I know this seems like a pain, but it will ensure that the sprouts cook evenly.) Cook, without stirring the sprouts, for 2 to 3 min­utes. Flip, season evenly with 1/2 tea­spoon salt, and cook the rounded sides for another 2 minutes.

Add the reserved outer leaves and the sherry vinegar, and shake the pan to distribute. Cook for 10 more seconds, just to wilt the leaves, then transfer to a plate.

Shave the remaining raw Brussels sprouts thinly on a mandoline. (Fin­gers, be careful!) This takes forever with a knife, but a food processor fitted with a slicing/shredding blade would also work. Toss the shaved sprouts into a large bowl. Add the pomegran­ate seeds, hazelnuts, parsley, about three-quarters of the dressing, and 1/2 teaspoon salt.
Toss to coat everything well. Taste, adding a bit more salt or dressing, if you want. Thinly slice the remaining pear quarters. Serve the salad with the pan-roasted Brussels and the sliced pears tucked in. Finish with a big squeeze of lemon juice, and a handful of parsley on top.

Note on Warren Pears:
Warrens are super sweet and have a velvety, grit-free texture like butter that gives this dressing great body. If you can’t find any, use red d’Anjou.

We’ve gone through ten juicers this year—all in the name of turmeric tonic.
Makes 1 quart (1 liter). Serves 6. (GF, VV)

1/4 cup (50 g.) sugar
3/4 cup (180 g.) fresh lemon juice (from 4 or 5 small lemons)
2-inch (5-cm.) piece of ginger
12 (2-inch/5-cm.) pieces fresh turmeric root
Freshly ground black pepper (optional)

First, make simple syrup: Combine the sugar and ¼ cup (60 ml) water in a small pot over me­dium heat. Stir to dissolve the sugar. Once it has completely dissolved, remove from the heat and let cool.

Pour the simple syrup into a 1-quart (1-liter) jar. Add the lemon juice and 2 cups plus 1 tablespoon (495 ml.) cool water. Chop the unpeeled ginger root and put it through a masticating juicer to yield 2 tea­spoons ginger juice. Do the same with the turmeric root to yield 1/2 cup (120 ml.) turmeric juice. (You might want to wear gloves when handling the turmeric root because it’ll temporarily stain your fingers yellow.) Add the juices to the jar, screw on the lid, and shake well.

To serve, put 2 ice cubes in each glass and pour in the turmeric tonic. Sprinkle with a few grinds of pepper, if you like.

Want a Sugar-Free Version?
Instead of making simple syrup, make honey syrup by combining 1/4 cup (85 g.) orange blossom honey and 1/4 cup (60 ml.) water in a small pot over medium heat. Stir to dissolve the honey, then remove from the heat and let cool. I use orange blossom honey because it has a very friendly flavor and because some people are allergic to buckwheat honey, which is a little darker and has a more pronounced caramel flavor. Either works well.

Note on Turmeric With Black Pepper:
After breaking my ankle a few years ago, I went looking for anything with lots of naturally occurring anti-inflammatory compounds that would help out a lady who stands in the kitchen all day. I found turmeric, a rhizome that looks like ginger’s colorful cousin. And I liked it so much, I started incorporating it into the food at Sqirl. Turns out, our bodies absorb turmeric better in the presence of black pepper. In other words, there’s proof that a glass of turmeric tonic really does go well with the Sorrel Pesto Rice Bowl (page 63). If I’m just sipping on turmeric tonic alone, I like to sprinkle a few grinds of pepper into my glass.

How to Use Turmeric

Turmeric is literally the root of the Curcuma plant and has a vibrant yellow-orange color. You can use either the dried or fresh version of this spice in your healthy eating recipes.

The whole root can be found in the produce aisle of your grocery store, usually next to the ginger root. It has a sweeter, milder taste than dried turmeric, which is more pungent and woodsy.

When you’re cooking turmeric root recipes, you’ll want to treat the root the same way you do ginger: scraping off the outer skin with a spoon, then either grating or finely chopping the fresh root for use in recipes.

Look for the powdered form of turmeric in the spice aisle, and remember to use ¼ teaspoon less of the dried root in recipes that call for fresh turmeric if that’s all you’ve got available.

Turmeric’s bright, beautiful color can easily stain surfaces and clothing, so take precaution when working with this powerful, healing ingredient.

Shaved Brussels Sprouts, Pine Nuts, and Green Olives

Our new favorite way to serve a classic holiday vegetable, this simple shaved Brussels sprout salad is packed with flavor. Prep all the elements in advance so all you have to do is toss and season before serving.

⅓ cup (75 milliliters) extra virgin olive oil

salt and freshly cracked pepper

1 pound (455 grams) Brussels sprouts, trimmed

¼ cup (40 grams) pitted Castelvetrano olives, roughly chopped

⅔ cup (90 grams) ¼-inch (6-millimeter) chunks Pecorino sardo

¼ cup (30 g) pine nuts, toasted

aleppo pepper, for sprinkling (optional)

flaky sea salt, for serving

1. Make the dressing: Grate the zest from 1 lemon squeeze ⅓ cup (75 milliliters) juice from both lemons. In a small bowl, whisk together the lemon zest, juice, and oil. Season with salt and pepper.

2. Make the salad: Using a mandoline, very thinly slice the Brussels sprouts into a large bowl. Add the olives and Pecorino, reserving a handful of the cheese for garnish. Drizzle the salad with the lemon dressing toss until the Brussels sprouts are evenly coated. Taste and adjust for seasoning.

3. To serve, garnish with the pine nuts, remaining Pecorino, and a sprinkle of Aleppo pepper, if desired. Finish with a sprinkle of flaky salt.

Cook Beautiful by Athena Calderone, published by ABRAMS © 2017. Photographer: Johnny Miller.

Tips & Tricks For This Turmeric Cauliflower Rice

  1. While you can absolutely grate the cauliflower by hand, I find that it is just much easier (and so much faster!) to use a food processor to make the “rice.” Depending on the size of your food processor, you may need to process the florets in batches. In mine, all the florets jussssst fit in one shot. But again, it will depend on yours.
  2. So, after we “rice” the cauliflower in the food processor, we cook it in a skillet until tender and sort of toasted, if you will. There will be tiny brown flecks on the bottom of the pan … which I think add an almost sort of nuttiness to the rice. You can cook the cauliflower for a bit less time, but I find that this way adds that extra boost of flavor.
  3. I’m super partial to garnishing this dish with some pistachios and green onions (so good!), but you could absolutely top in some other way (or not at all).
  4. And finally, I’ve already mentioned this, but this rice is a great meal prep dish – it keeps for several days in the fridge in an airtight container.

Additional Side Dish Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Pan roasted spiced Brussels sprouts

Published: Jun 22, 2016 · Modified: Jan 24, 2021 ·by Swathi .

Delicious spicy pan roasted Brussels sprouts made with brussels sprouts and touch of spices, goes well with a bowl of rice or any flat bread.

reduce the risk of cancer, decrease inflammation and improve blood sugar control.

It is an adaptation of south Indian style stir-fry/ Mezhukupuratti, because of that I added little add on. If you don’t want you can skip that too. But make sure to use coconut oil, I think the fragrance and taste which coconut oil gives is not in another oil may be I am biased towards coconut oil as I have grown up with eating the goodies cooked in that ones.

chapathi or even as salad, they are taste similar to cabbage but stronger and it has own characteristic. Make sure not to overcook them and they tend to taste bitter. I like them with simple spices, you can add balsamic vinegar if you want. I haven’t tried that may be next time I will do that.
Here is easy pan roasted Brussels sprouts recipe.

Brussels Sprouts – Vanpayar/Red Chori Thoran

Brussels sprouts which looks like miniature cabbage belong to the cabbage family and tastes almost like cabbage. Like the other cruciferous vegetables, it has got excellent cancer-fighting properties. They are very high in fiber and are loaded with protein, vitamin A, vitamin C, potassium, calcium and folic acid. It is also low in fat and calories like the other vegetables.

I had always seen this cute vegetable in the stores but had no idea on how to prepare them until I had a sprouts-black chickpeas/kadala thoran at a friends’ place. Since then I have been making sprouts thoran with cherupayar/green gram, vanpayar and kadala. It is a tasty and healthy combination. You can even add them in salads or grill if you wish. Once we had this delicious roasted brussels sprouts in an American restaurant. I will post the recipe for roasted sprouts soon. Here is the recipe for the simple and healthy brussels sprouts thoran/stirfry with vanpayar.


  1. Brussel Sprouts – 18 – 20 chopped (Do not forget to cut off the stems and remove one or two layers of leaves)
  2. Vanpayar/Red chori- 1 cup cooked
  3. Grated coconut – 3/4 cup
  4. Turmeric powder – 1/4 tsp
  5. Chilli powder – 1/2 tsp
  6. Garlic – 2 crushed
  7. Salt – To taste
  8. Curry leaves – 1 sprig

1. Cook the red chori/ vanpayar with salt and 1/4 tsp turmeric powder in a pressure cooker till it is done.

2. Heat some oil in a pan. Splutter the mustard seeds and brown the dry red chillies. Now add the chopped sprout, crushed garlic and curry leaves. Cover and cook till the sprouts become soft, at low heat.

3. Now add turmeric, powder, chilli powder and salt. Saute for a few minutes, add the grated coconut and mix well. Finally add the cooked vanpayar. Stir for a few more minutes or until the thoran becomes dry.

Easy Roasted Brussels Sprouts Couscous Salad

This Easy Roasted Brussels sprouts Couscous salad is loaded oven roasted nutty Brussels sprouts, spices, sweet and juicy pomegranates, spring onions and topped with walnuts. It’s easy, quick and simple to make and it’s a sure crowdpleaser at any dinner.

This Brussels sprouts salad is one of my go-to salads when I want to add warmth and winter flavours to my salad… and it always impresses people even though it’s actually incredibly simple to make.

Brussels sprouts

If you’re not a fan of Brussels sprouts, I’m here to convert you. Brussels sprouts are still an underrated veggie in my opinion. Roasted in the oven, they develop a delicious, almost nutty flavour and the outer leaves become golden and crispy. It transforms the simple veggie into a symphony of sweet and sour flavours that works so well in salads and as a side dish to almost any meals.

Brussels sprouts are one of those interesting veggies who’s flavours seem to shapeshift depending on the way it’s cooked. Roasting them in the oven is definitely my favourite, but there are so many fun ways to cook them… and every way creates a different taste experience. So, don’t write off Brussels sprouts until you’ve tried cooking them in multiple ways.

What’s great about this easy vegan Brussels sprouts couscous salad recipe:

  • Easy to make
  • Exotic, spicy flavours
  • Roasted nutty brussels sprouts
  • Crunchy, sweet and delicious flavours
  • Healthy and meal prep friendly – can be made in advance
  • Vegan and soy free
  • Can be gluten free if you use gluten free couscous or replace couscous with quinoa

What to do if you are allergic to nuts

If you are allergic to walnuts, you can easily replace them with any other type of nut like pine nuts, pecan or salted almonds. If however you can’t use any nuts, you can either leave out the nuts altogether or use roasted pumpkin seeds or oven roasted chickpeas to add that same extra crunchy texture as the nuts.

Gluten free roasted Brussels sprouts couscous salad

There are several easy options to making this salad gluten free. First option is to simply use gluten free couscous which is readily available at most grocery stores. Second option is to replace the couscous with quinoa or even brown rice. The second option will add a little extra cooking time to the salad, but both options are very tasty.

Adding a cheesy twist to this easy Brussels sprouts couscous salad

If you want to add a cheesy twist to this salad, you can add vegan feta cheese or break silken tofu into small chunks and add them.

If you’re vegetarian, you can use vegetarian feta cheese to add that creamy and delicious cheesy freshness.

❓ Recipe questions + quick tips

Any type of carrots will be delicious roasted. We prefer to roast larger carrots like Tendersweet and Touchon carrots, but when we want a good variety of colors we choose Kaleidoscope carrots.

As long as you wash carrots well, you do not need to peel them before roasting. In fact, unpeeled carrots are delicious because the outer layer browns when baked and provides deeper flavor through a process called the maillard reaction when the natural sugar in carrots is heated.

Carrots can be roasted whole, cut longways (or lengthwise) into halves or quarters, or cut along the length of a carrot into rounds or thicker 2-3 inch (5-7 cm) long pieces. Ultimately you can cut carrots however you’d like, but because we’re roasting carrots with brussels sprouts, we wanted to cut smaller pieces to match the size of the brussels sprouts.

Like many vegetables, brussels sprouts’ flavor transforms when roasted. Brussels sprouts lose their tart flavor when roasted, and instead have a deep, rich, and slightly sweet flavor.

You do not need to blanch brussels sprouts before roasting, but blanching will help the sprouts retain their green color when cooked with high heat.

If you’re looking for an extremely nutrient-dense food that’s also tasty and easy to prepare, look no further than Brussels sprouts.

In a new study, published in the journal PLOS Medicine they stated “eating high-fiber, low-glycemic load foods—like Brussels sprouts and broccoli—was associated with greater loss of weight compared to foods with a higher glycemic index that were lower in fiber, like carrots.”

So, it’s a no brainer to add this Sautéed Brussels Sprouts recipe with its ease and benefits to your regular dinner rotation!