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Tacos with Aromatic Red Rice, Brussels Sprout Slaw and Creamy Tarragon-Orange Dressing
Ingredients
  • subheading: RED RICE AND LENTILS:
  • ½ 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
  • ⅛ teaspoon red pepper flakes
  • 1 red onion, diced
  • ¾ cup red rice, rinsed
  • Sea salt, to taste
  • Black pepper, to taste
  • subheading: DRESSING:
  • ½ cup cashews, soaked for 4 hours
  • ¼ 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
  • subheading: SLAW:
  • ½ pound brussels sprouts
  • 1 firm apple
  • Seeds of ½ pomegranate (see Note)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Soft tortillas, for serving
Steps
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