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.
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.