Coconut Rice with Brussels Sprouts
Ingredients
Coconut Rice and Brussels Sprouts
-
1
cup
brown jasmine rice or regular jasmine rice
-
1 ¼
cups
canned light coconut milk
-
2
teaspoons
coconut oil
-
2
cups
halved Brussels sprouts
-
a pinch
salt
-
¼
cup
chopped green onions
-
¼
cup
torn fresh basil
-
¼
cup
torn fresh mint
-
1
small
avocado, pitted and diced
-
1
tablespoon
sesame seeds
-
Sriracha and lime wedges
for serving
Sauce
-
1
tablespoon
tamari or soy sauce
-
2
small
garlic cloves, pressed or minced
-
2
teaspoons
lime juice
-
2
teaspoons
rice vinegar
-
1
tablespoon
coconut sugar or cane sugar
-
2
tablespoons
water
-
2
Thai chilies, diced, or
½ teaspoon red pepper flakes
Instructions
- Cook the rice by combining coconut milk and water in a pot, bringing it to a boil, adding rice, and simmering for 30 minutes.
- Strain any excess liquid from the rice and let it rest covered for 10 minutes.
- Prepare the sauce by whisking together tamari, garlic, lime juice, vinegar, sugar, water, and chilies in a small bowl.
- Heat coconut oil in a skillet, add Brussels sprouts cut side down, and sear until golden brown, then cook until tender.
- Add green onions to the sprouts during the last 2 minutes of cooking, then remove from heat.
- Serve the rice topped with Brussels sprouts, sauce, basil, mint, avocado, and sesame seeds, with sriracha and lime wedges on the side.
Nutrition Facts (estimated)
Servings
2 to 4
Calories
350
Total fat
18g
Total carbohydrates
40g
Total protein
8g
Sodium
500mg
Cholesterol
0mg
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