Rice and Roasted Brussels Sprouts Salad with Pomegranate Turmeric Tea

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rice roasted brussel sprout pomegranate tea turmeric victoria gourmet recipes

This pot-luck and picnic perfect salad offers loads of flavors, textures and colors. A great complement to any protein or as a vegetarian entrée.


3/4 cup unsweetened coconut
4 cups brussels sprouts, trimmed
6 tablespoons canola oil, divided
2 cups white rice
1 inch piece ginger root, grated
5.4 ounce can coconut cream
3 tablespoons unseasoned rice vinegar
1/2 cup cilantro, chopped
1/2 cup mint leaves, chopped
3/4 cup pomegranate seeds
4 scallions, thinly sliced

Recipe Info

Difficulty Level: 
Prep Time: 
15 minutes
Cook Time: 
45 minutes
Total Time: 
1 hour
Serving size: 


1. Preheat oven to 375°F. Spread coconut on a small rimmed baking sheet and toast until golden brown, about 3 minutes. Transfer to a medium bowl.
2. Arrange sprouts on a rimmed baking sheet and toss with 2 tablespoons of oil. Season with salt and pepper to taste. Roast sprouts until deep golden brown, tender in the center, and crisp around the edges, about 20 - 25 minutes.
3. Meanwhile, bring 4 quarts of water to salted water to boil. Stir in rice and Pomegranate Turmeric Tea. Boil for 9 minutes. Drain. Cover and steam for 10 minutes. Fluff with a fork.
2. Transfer rice to large mixing bowl.
5. In a small bowl whisk ginger, coconut cream and vinegar. Slowly drizzle in 2 tablespoons of oil to emulsify. Season dressing to taste with salt and pepper.
6. Add the dressing, cilantro, mint, pomegranate seeds and scallions to the rice. Toss to coat. Top with toasted coconut.


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Recipe Tip:
I prefer white rice as it takes on the gorgeous yellow color of the turmeric tea. If using brown rice add 10 minutes to the cooking time. The steam time is the same.
pomegranate turmeric tea victoria taylor