I can’t help but draw a comparison between making a cookbook and having a baby. Now I have never had a baby, but hear me out. They are both very big endeavors, with long incubation periods. Once combined with everyday duties, keeping up becomes about twice as difficult.
I’m nearing my “due date,” and can hardly believe that I’ll have a finished cookbook someday. I’m scrambling and struggling and suffering from frazzled cookbook brain. I can’t wait to be done, but I’m also a little scared of what may come.
Watching friends produce cookbooks is also similar to watching friends have babies. They’re both stressed and excited, overwhelmed and hopeful. You don’t get the full picture of what they’ve been making until it’s all done and you are so very, very proud of their good work.
That’s exactly how I felt when Jeanine and Jack’s cookbook (they’re the couple behind the blog Love and Lemons) appeared on my doorstep. I think I texted her about ten high-five emojis in a row. The Love and Lemons Cookbook is just perfect—it’s overflowing with colorful photos, gorgeous high-contrast typography, creative recipes, and cooking variation charts that are as helpful as they are beautiful.
It’s truly “an apple-to-zucchini celebration of impromptu cooking,” as the front cover suggests. I flipped through the book and found this amazing Brussels sprout recipe, and I just happened to have everything in my fridge to make it.
Jeanine and Jack were working hard on the book last February, when Ali and I frequented their beautiful house in Austin for wine and snacks. Jeanine is a graphic designer turned food blogger and I knew her book would be spectacular. Her husband, Jack, runs a video game company and takes all the photos. They make a great team.
This Brussels sprouts dish jumped out to me when I first flipped through the book, and it’s just as delicious as it looks on their pages. I’m not sure I would have thought to combine mint, basil and avocado with coconut rice and seared Brussels sprouts, but they all came together perfectly, in Jeanine’s characteristic light and flavorful style. I’m sure you’ll see the combination again soon.
This recipe is a simple dinner or lunch. Fair warning: I couldn’t stop eating it and didn’t end up with as much leftovers as I’d hoped for! I made just a couple of minor substitutions, including swapping brown jasmine rice for white (it’s all I had). You can find Jeanine’s instructions for white jasmine rice in the recipe notes, in case that’s what you have at home.
I hope you’ll get a chance to try this recipe soon, and be sure to get a copy of their cookbook. The book officially comes out tomorrow, so hurry and pre-order it today! It’s a cookbook that you’ll want to leave out on your coffee table when you’re not cooking from it in the kitchen.
Jeanine’s Coconut Rice with Brussels Sprouts
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 2 to 4 servings 1x
- Category: Entree
- Cuisine: Thai
Delicious Brussels sprouts with coconut rice recipe, featuring fresh basil, mint, avocado and a spicy Thai-inspired soy sauce. It’s a quick and easy dinner or lunch! Find this recipe and more like it in the Love and Lemons Cookbook. Recipe yields 2 to 4 servings, depending on how hungry you are.
Coconut rice and Brussels sprouts
- 1 cup brown jasmine rice or regular jasmine rice*, rinsed
- 1 ¼ cups canned light coconut milk
- 2 teaspoons coconut oil
- 2 cups halved Brussels sprouts
- Pinch of 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
- 1 tablespoon tamari or soy sauce
- 2 small garlic cloves, pressed or minced
- 2 teaspoons lime juice
- 2 teaspoons rice vinegar
- 1 tablespoons coconut sugar or cane sugar
- 2 tablespoons water
- 2 Thai chilies, diced, or ½ teaspoon red pepper flakes
- Cook the rice (see notes for white rice instructions): If you’re using brown rice like me, combine the coconut milk and 2 cups water in a medium pot. Bring it to boil over medium-high heat, but stay nearby because it likes to bubble over. Add the rice, stir, and reduce heat as necessary to prevent it from boiling over. Let the rice simmer away, uncovered, for 30 minutes, then strain off any excess liquid and return the rice to the pot. Cover the pot and let it rest for 10 minutes, then fluff with a fork and cover again to keep warm.
- Make the sauce: In a small bowl, whisk together the tamari, garlic, lime juice, vinegar, sugar, water and chilies. Set aside.
- Cook the sprouts: Heat the coconut oil in a large skillet over medium heat until shimmering. Add the sprouts, cut side down, along with a pinch of salt. Let them sear until the cut side becomes golden brown, 2 to 3 minutes. Toss and continue cooking for an additional 7 to 10 minutes, or until tender. Add the green onions during the last 2 minutes of cooking, then remove the pan from heat.
- Divide the rice into bowls and top with Brussels sprouts, sauce, basil, mint, avocado and sesame seeds. Serve with sriracha and lime wedges on the side.
Recipe minimally adapted from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Jeanine Donofrio.
*If you’re using white jasmine rice, here are Jeanine’s instructions: Combine the rinsed rice and coconut milk in a pot and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 more minutes, then fluff with a fork. Alternatively, cook the rice in a rice cooker according to the manufacturer’s directions for white rice, but use coconut milk in place of water.
Make it gluten free: Be sure to use a certified gluten-free tamari, not regular soy sauce.
Make it soy free: You might be able to use coconut aminos in place of the tamari.
Change it up: Jeanine suggests that asparagus, broccoli, shiitake mushrooms, red bell peppers and roasted butternut squash are all great in this dish.
▸ Nutrition Information
Vivian | stayaliveandcooking
I can only imagine the stress you’re under, but it’s for such a good reason! You are so lucky to get a cookbook published, that’s like a dream come true :)
I’m not a fan of Brussels sprouts and I’m trying to change that as they’re full of stuff your body needs. You’ve definitely given me some inspiration to work with!
Thanks, Vivian! Sometimes, when I’m up late at night work, I forget how much I wanted to make this cookbook, but it’ll be so worth it! Eep! Have you tried roasted sprouts? They’re my favorite.
Ellie | Hungry by Nature
The Love and Lemons website is so bright and beautiful – completely reflective of the food that Jeannie makes. And I can only imagine that the book is just as good!
Fernando @ Eating With Your Hands
Even though I haven’t been in that predicament before (even though I’d like that one day), I can only imagine what the “worst” part could be: Starting or ending a cook book?
I guess there’s a sense of freedom when playing around with the initial ideas, a feeling of “getting there” while curating the recipes, and then insane insecurities as the deadline approaches, haha.
Best of luck! Looking forward to see the final result!
That’s exactly how it goes! It’s scary to put so much effort into something and hope that people love it, but it’s an endeavor worth doing, I think! I hope! I hope you’ll make your book someday!
As a fellow veggie lover I have quickly fallen in love with your website. Congratulations on the soon-to-arrive cookbook! I hope to add it to my collection as soon as possible. :)
Thank you for your note, Amber! The book comes out next spring, and I can’t wait for you to see it. :)
lisa @ garlicandzest.com
This recipe sounds dynamite and I can’t wait to get the cookbook. Funny, I used to clamor for the cookbooks of my favorite restaurants or chefs — and now, I’m really interested in what other food bloggers are doing. Be sure to let us know when yours is available for pre-order!
I think you’ll really enjoy Jeanine’s cookbook! I think bloggers often strike that balance between chefs and practical home cooking. We also get feedback on our recipe writing all day long, so that’s helpful, but you know all that! :)
So excited to dive into her cookbook, too! Just got it and can’t decide where to start!! Lovely review, friend.
Isn’t it gorgeous? Caught a peek at your cookbook on snap yesterday and can’t wait to see the whole thing!!!
dixya @food, pleasure, and health
i absolutely love their blog..so i sure the book is nothing but wonderful, full of vibrant recipes. that coconut rice looks soon good.
It’s just like their blog, but in the most gorgeous book format. I hope you can get your hands on a copy soon!
I’ve never made a cookbook before, but I do understand the stress of working continuously on a project with a deadline. I’m sure your cookbook will be as beautiful as your blog. Also, this recipe for coconut rice with Brussels sprouts looks divine. My boys probably won’t eat it, but my wife and I are sure to enjoy it.
Long-term projects are hard, whatever they are! Hope you two get a chance to enjoy this recipe soon!
Thank you! I just ordered the cookbook (can’t wait until Thursday). And now I have a plan for dinner.
You just made my day❤️
Thank you, Luann! I am confident you’ll absolutely love it. Hope you enjoyed this recipe!
I only recently discovered Love and Lemons and I LOVE IT!! I was so happy to see that they released a cookbook as well.
Last week I made coconut rice and it was so, so good. I’ll put anything on it.
Lauren Gaskill | Making Life Sweet
Congrats to Jeanine and Jack!! This looks absolutely lovely!
Jessie Snyder | Faring Well
Isn’t this book just the bees knees?! Totally a keeper forever in my kitchen. You describe it so perfectly here too. The photos, the graphics, the recipes – all so beautiful and functional, I can hardly handle it. xo
I know, it’s just perfect! xo!
genevieve @ gratitude & greens
I adore Love and Lemons and can’t wait to check out their cookbook- their blog was one of the first I fell in love with!
Made this for dinner last night and it was wonderful! I can hardly wait for my Love and Lemonds cookbook to arrive tomorrow.
Thank you again❤️
Thanks for letting me know, Luann! Hope you’re already cooking through their cookbook. It’s a keeper. :)
This combination sounded a bit odd to me but it was wonderful and so simple! My toddler enjoyed it as well :)
Kate please check the instructions for the white rice- my white basmati had a cook time of 15 minutes and it needed a cup of water in addition to the coconut milk. I was able to save it once I realized- botched rice is such a bummer! Congrats on the cook book, can’t wait to read it!
Lauren, thank you so much for pointing that out! I don’t know why my fingers typed 45; her instructions say 15. She specified to use 1 1/4 cups coconut milk instead of 1 1/2 cups water, so I assume that was intentional.
What an interesting combo that I never would’ve come up with. Can’t wait to give it a try….and to see your book too, how exciting!
Thanks, Vivian! It looks so healthy…thanks for nice share about great recipes! 5/5 start for this recipe!
This is good. We need more cookbooks and fewer babies.
Hi Kate,Congrats on the cook book,Last night we had ‘Coconut rice with Brussels Sprouts’ this is a great dish,as it’s packed with flavour. But most of all its the Wow I get every time I plate it.
Thank you, Rosemarie! I’m so glad you enjoyed it!
I made this tonight and it was delicious! It had so many wonderful flavors. Interestingly, I ended up using bok choy because I couldn’t find Brussels sprouts at any of the grocery stores in my area. It worked out great, though!
So glad it turned out well with bok choy! Great idea, Katie. :)
Yum, this looks like a meal I would love to make when I am home alone. The ingredients are all my favourite.
I just uploaded a recipe today with a coconut rice as well but with a seafood sauce.
Yum, putting Brussel sprouts on my shopping list. I have not had them for quite some weeks now.
Delicious. The family loved it. By the way, I am such a fan of this method for cooking brown rice! Thanks for that, many recipes ago!
Thanks, Alex! Glad you enjoyed this one! That rice cooking method is my go-to now. :)
I doubled this recipe to have my dinners of the week and I am IN LOVE! I would have never put this flavor profile together and it is so good. The rice was super creamy (never doing instant rice again). Thanks so much for a new recipe to keep in the rotation!
Hi Kate – I’m planning on making this tonight but have one little question re: the cook time on the brown rice. My package says cook for 50 minutes – will it turn out if goes 30 minutes per the recipe instructions or should I follow the package?
This technique should work just fine for you. It’s faster and produces more reliable results for me.
In my last question, also wanted to ask you how coconuty in flavor this ends up tasting? Is it fairly subtle? Just debating if I want to cut back on the coconut milk. thanks again
It’s not overwhelmingly coconut flavored, but the flavor is there.
Thank you, Kate, for sharing this recipe. It has become a do-again! I always appreciate hour openness and guidelines in cooking. Keep it up!
I am an Indian and a vegetarian. I have prepared coconut rice and lemon rice separately. This recipe looks delicious and is worth a try. Thanks. BTW, beautiful snaps.
Thats true Deepa, being indians we must try this coconut rice with brussels sprouts..thanks to kate for the recipe idea :)
The recipe for coconut rice and brussel sprouts was the first of yours I tried and it was amazing! Your style of writing inspired me to cook outside my comfort zone and now I can’t wait to try more of your recipes. Thank you!
Just made this yesterday with white jasmine rice (all I had) and loved it. Such complex flavors and fresh ingredients. I’ll definitely make this again in a larger quantity: it came out to just enough for dinner and one lunch portion for me, so definitely make more if you’re trying to feed 4. Kate, thank you for such precise portion measurements in your recipes: I know your recipes will turn out great if I follow your directions, and I also trust your flavor profiles will appeal to my family. Keep up the great work!
This recipe is outstanding. What an incredible mix of flavors. Wow! I’ll make this again and again.
I made this, although we didn’t have avocados, so I subbed red bell peppers. So good! Thank you for introducing your readership to Love and Lemons, it is a terrific resource (and I got the cookbook too). Looking forward to your book when it comes out!
This recipe is mouthwatering one and no doubt it shows you’re excellent in cooking. I love this type of one pot dishes the reason is they are easy to cook and wholesome meal for family and gives required nutrition. I will definitely try this one at home.
This recipe was so amazing! I was not expecting that much flavor to come out of it. This might end up in my weekly rotation.
Can you use brown basamati rice?
That’s what I used this evening, Sally, and it worked well.
This recipe does sound wonderful, though I agree that the combo of mint, basil and avocado sounds strange. I also want to tell you that I understand about being your age and being single – it’s not easy. I finally got married at age 63, and it was worth the wait (we’ve been married 8 years now). I was finally really ready to marry, was able to marry a person I liked a lot, without all the stress of dating and trying to present myself as a desirable woman. It’s sort of a long story, which I will share with you if you want. Just know that it’s not the end of the world to be single in your thirties, no matter what it feels like.
OMG this was so good! I’m a huge fan of every recipe on this site. Thanks!!!
Loved the Coconut Rice & Brussels Sprouts!!! My husband loved it too, probably more than me, which is not always the case when there’s no meat involved. The whole time through dinner he kept talking about how delish it was! This will for sure become a regular at our house!
This recipe is devine! When I picked up the first forkful I was so pleasantly surprised at how well all the flavours complemented each other. The rice turned out absolutely perfect. As a vegetarian it becomes easy to fall into the trap of cooking the same things, all the time. Thanks for allowing me to try something new. :-)
*So* important to change it up! So glad you enjoyed this-you’d love other recipes from Love and Lemons, I encourage you to check ’em out!
I love the flavors of this recipe and the use of brussel sprouts! Sadly, it did not work to just substitute coconut water for regular water in my rice cooker. I looked up a couple of recipes after my rice failed, and it sounds like you need to add water in addition to the coconut milk. It was stressful and a disappointment to not have the rice turn out as planned, but I enjoyed the other components of this dish!
Oops, on my previous comment, I meant “coconut milk” not “coconut water” ;-)
Oh, that makes sense! Sorry this time didn’t work out, but I hope you’ll take another stab at it! Let me know if you do.
Ive been addicted to all your recipes since I stumbled upon your delicious granola. I made this tonight for dinner and used peas instead of Brussels sprouts and it’s delicious!!! I Also broiled salmon and put it on top of the rice and it’s the most amazing dinner I’ve ever made. Thank you Kate!!!
You’re welcome, Lauren! That sounds really good.
Alexandra- Nickels and Noodles
I know I am super late on this rating, but I made this the other day and I just have to say that this was amazing. My non veggie partner loved this and asked to have the leftovers for lunch the next day!
Thank you, Alexandra! I’m so happy the two of you liked it.
It was good. Definitely NOT 30 minutes to make. I thought the avocado pulled it all together. Not sure I’d do again as it was time consuming and I cook all the time and don’t consider myself slow…
I’m glad you enjoyed it, Lynne!
Oh my …. this recipe was talking to me, but it was even tastier than it sounded. I cheated and added some mushrooms with the sprouts :) YUM!! So good – thank you
That sounds delicious, Petra! Thanks.
This is one of my all-time favorite recipes! Super filling and absolutely delicious. Seriously need to add the Love and Lemons cookbook to my shelf… and yours, as well!
I’m so glad, Zoe! You’ll love the L&L book, and I hope you love mine, too!
This recipe looks absolutely delicious! I cannot wait to try it for lunch next week! As a side note, would it be possible for you to move the Pinterest ‘Pin It’ button further up on your page? Possibly at the top or maybe near the recipe directions? I didn’t realize you had one when I first came to your page.
Hi Amanda, thank you for pinning my recipes! I actually have a “pin it” button that should appear over any image if you hover over it for a second. You might also want to install Pinterest’s browser plugin so you can pin from any website you visit!
Loved this recipe! I added thinly sliced serranos for some extra heat. I had it for dinner then lunch the next day. The dressing and the coconut rice were amazing!
Awesome! That sounds delicious, especially with those little pops of heat.
Loved this recipe! I added thinly sliced serranos for some extra heat. I had it for dinner then lunch the next day. The dressing and the coconut rice were amazing!
Another amazing meal! I didn’t have Jasmine rice, so I followed the note about white rice and it was delicious. The coconut milk made the rice creamy. I am a huge brussel sprout fan, so I was particularly excited about this combination. The sauce is simple and has a nice kick to it. If you don’t like spicy, I recommend reducing or leaving out the amount of chili flakes. This meal would pair perfectly with some Thai iced tea or a Chardonnay. My husband and I enjoyed it with a Cabernet Sauvignon.
Yum! I’m so glad you enjoyed this, Dana. It’s a great summery meal!
I am SO glad you shared this recipe!! The flavor combinations are absolutely amazing.
I try to have my Midwestern, meat-loving husband eat a vegetarian dish at least once a week and he could not get enough!!
We will definitely be making this at our house again and again!
Hooray! Happy this is going on regular rotation for you, Nicki. Thanks for taking the time to comment. :)
I made this last night and it was deeeelish,and really simple! I’ve recently discovered you and love everything I’ve made so far, I need the cookbook now! Great Job!
Delish! If you have leftovers- this is just as great warmed up a few days later as a fried rice! Warmed the cold rice and veggies all together in the sauce and added an egg.Topped it off with all the fresh herbs and avo. I also used coconut water instead of milk for my rice and it turned out nice and coco-nutty.
Sounds like a great way to use the leftovers, Ashely! Thanks for your comment and review.
The sauce for this recipe is so dang good. One of my favorite recipes from you. I’m not huge into brussels sprouts, so I sub in asparagus (per your recommendation) and it’s wonderful. Love, love, love this dish!
Wonderful! Thank you, Sarah.
I made the brussells sprouts with the sauce and mint/basil/sesame seeds, and it was great as a side dish at a dinner party I was hosting! Typically the vegetables are always left over, but the brussels sprouts were the first to go (even before the potato dish). One guest commented that she would start making sprouts with mint too– :)
Thanks for sharing, Flora!
I get an organic veg box delivered weekly and this week received some brussels sprouts, so went searching for a recipe. This one worked a treat – hubby said the sprouts were a revelation! Normally he finds them a bit ‘meh’ but he loved the texture of the seared sprouts in this recipe. I didn’t have any sriracha so made do with tabasco and a fresh (medium heat) chilli. I also subbed some of the other ingredients (eg, mint sauce instead of fresh mint), but the main ones were there. Thanks.
I’m glad this one made you like them, Terri! I appreciate your review.
My coconut rice did not turn out (my error), but the sprouts came out great as a side dish. My guest commented on how nice the mint went with the sprouts :)
I’m sorry to hear that! But, I’m glad there was still wonderful feedback.
Made this tonight and it was absolutely delicious! SO much flavor and good variety of ingredients. I loved the idea of cooking the rice in coconut milk. I’m always a fan of your recipes, and thank you for introducing me to an additional source of bright, delicious recipes! I’m definitely going to check out Love and Lemons in the future as well :)
Can I substitute cauliflower rice for the jasmine?
Sure, although you won’t be getting the same hearty aspect and missing some protein.
My husband and I made this last night. He cannot stop raving about it. The flavors are absolutely a perfect combination and so easy to make. This will be on our rotation list.
This is one of my favorite bowls! I made it several times a month. I use Serrano Chiles instead of Thai. I usually add some broccoli or zucchini to bulk it up. Love all the flavors!
The flavors were incredible!! I served it with roasted beets and sweet potatoes and that made for such a colorful bowl! I only thought about taking a photo after we had each almost finished our bowls! Thank you for sharing and I will check out Jeannie’s book & website.
Also, so glad to hear of Cookie’s good recovery!!
Thank you for your review and kind words about Cookie, Marie! We appreciate it.
I was a bit doubtful about this combination at first but am very happy with how it turned out and how the flavors combine! Thank you :)
I’m glad it was a nice combination for you, Cali! I appreciate your comment.
We’ve been eating this dish for over two years now; it’s one of our monthly staples! We’ve found that adding red bell peppers and mushrooms to the sautee is our favorite modification. We also double the sauce recipe because…well…we love sauce! Thanks so much for developing this stellar meal.
That sounds delicious! Thank you for sharing, Adrienne.
This was fantastic! The only thing I would change is to make more sauce. It would be good on so many other things. My avocado was very ripe and was perfect for this…giving a rich buttery flavor and texture to the dish. I will be making this again and again and again…
I have canned coconut milk and when looking up how to cook it the info says never boil; keep it on simmer. I have white jasmine rice so do I boil or not for this recipe? Thx.
Hi jcw, This recipe will turn out if you follow the directions. Let me know how it goes!