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 1/4 cups canned light coconut milk
2 teaspoons coconut oil
2 cups halved Brussels sprouts
Pinch of salt
1/4 cup chopped green onions
1/4 cup torn fresh basil
1/4 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 1/2 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.