Tacos with Aromatic Red Rice, Brussels Sprout Slaw

Name: Tacos with Aromatic Red Rice, Brussels Sprout Slaw and Creamy Tarragon-Orange Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup green lentils, preferably soaked in water overnight and rinsed; 2 tablespoons coconut or olive oil; 2 teaspoons freshly ground cumin; 1 teaspoon freshly ground coriander; 1/8 teaspoon red pepper flakes; 1 red onion, diced; 3/4 cup red rice, rinsed; Sea salt, to taste; Black pepper, to taste; 1/2 cup cashews, soaked for 4 hours; 1/4 cup freshly squeezed orange juice; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon olive oil; 1 garlic clove, minced; 2 tablespoons fresh tarragon, minced; Pinch of sea salt; 1/2 pound brussels sprouts; 1 firm apple; Seeds of 1/2 pomegranate (see Note); Sea salt, to taste; Freshly ground black pepper, to taste; Soft tortillas, for serving

Servings: persons

1/2 cup green lentils, preferably soaked in water overnight and rinsed
2 tablespoons coconut or olive oil
2 teaspoons freshly ground cumin
1 teaspoon freshly ground coriander
1/8 teaspoon red pepper flakes
1 red onion, diced
3/4 cup red rice, rinsed
Sea salt, to taste
Black pepper, to taste
1/2 cup cashews, soaked for 4 hours
1/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1 garlic clove, minced
2 tablespoons fresh tarragon, minced
Pinch of sea salt
1/2 pound brussels sprouts
1 firm apple
Seeds of 1/2 pomegranate (see Note)
Sea salt, to taste
Freshly ground black pepper, to taste
Soft tortillas, for serving

1
Make the rice and lentils Cover lentils with plenty of filtered water in a medium pot, add salt and bring to a boil.
2
Lower the heat to simmer and cook for about 15 minutes or until completely soft.
3
Drain and set aside.
4
Warm up coconut oil in the same pot and saute spices for 1 minute over medium-high heat.
5
Add onions and saute for another 7 to 8 minutes until translucent.
6
Add rice, salt and pepper and saute for 2 minutes.
7
Add 1 1/2 cups filtered water, bring to a boil, lower the heat and simmer for 45 minutes, covered, until most of the water is absorbed.
8
Add lentils and simmer, covered, for another 15 minutes.
9
Adjust salt and pepper, squeeze the juice of 1/2 lemon over the mixture and set aside.
10
Make the dressing Drain and rinse cashews.
11
Combine with the rest of ingredients in a powerful blender until smooth.
12
Make the slaw Rinse the brussels sprouts, trim the ends and remove any dark or damaged outer leaves.
13
Cut each in half and shred in a food processor with a shredder attachment.
14
Alternatively, thinly slice by hand.
15
Core and dice the apple and add to shredded brussels sprouts in a large mixing bowl, along with the pomegranate seeds.
16
Add the tarragon-orange dressing and toss to coat.
17
Spoon about 2 tablespoons of rice/lentil stuffing onto a soft tortilla, top with the slaw, garnish with more pomegranate seeds and/or chopped tarragon, fold and enjoy!

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 cup green lentils, preferably soaked in water overnight and rinsed, 2 tablespoons coconut or olive oil, 2 teaspoons freshly ground cumin, 1 teaspoon freshly ground coriander, and more.

Yes, Tacos with Aromatic Red Rice, Brussels Sprout Slaw and Creamy Tarragon-Orange Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tacos with Aromatic Red Rice, Brussels Sprout Slaw and Creamy Tarragon-Orange Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions