Active Time
30 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 6 to 8
© Anya Kassoff

How to Make It

Step 1    Make the rice and lentils

Cover lentils with plenty of filtered water in a medium pot, add salt and bring to a boil. Lower the heat to simmer and cook for about 15 minutes or until completely soft. Drain and set aside.

Step 2    

Warm up coconut oil in the same pot and sauté spices for 1 minute over medium-high heat. Add onions and sauté for another 7 to 8 minutes until translucent.

Step 3    

Add rice, salt and pepper and sauté for 2 minutes. 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.

Step 4    

Add lentils and simmer, covered, for another 15 minutes. Adjust salt and pepper, squeeze the juice of 1/2 lemon over the mixture and set aside.

Step 5    Make the dressing

Drain and rinse cashews. Combine with the rest of ingredients in a powerful blender until smooth.

Step 6    Make the slaw

Rinse the brussels sprouts, trim the ends and remove any dark or damaged outer leaves. Cut each in half and shred in a food processor with a shredder attachment. Alternatively, thinly slice by hand.

Step 7    

Core and dice the apple and add to shredded brussels sprouts in a large mixing bowl, along with the pomegranate seeds. Add the tarragon-orange dressing and toss to coat.

Step 8    

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!

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