This has been hands down one of my favorite (vegan) recipes. Cooking the rice in coconut milk is a GAME CHANGER.
This recipe comes from Jeanine Donofrio’s cookbook, “The Love and Lemons Cookbook,” which I highly recommend.
This dish is filling and offers up an incredible flavor profile, while also providing lots of great nutritional and and health benefits. Give it a shot and let me know how it goes!
1 cup Jasmine rice
1 + 1/4 cups canned light coconut milk
2 teaspoons coconut oil
2 cups brussels sprouts (sliced in half)
Pinch of sea salt
1/4 cup chopped scallions
1/4 cup torn basil
1/4 cup torn mint
1 avocado (pitted and sliced)
1 tablespoon sesame seeds
*Optional : Sriracha and lime
1 tablespoon tamari
2 small garlic cloves (minced)
2 teaspoons lime juice
2 teaspoons rice vinegar
2 tablespoons water
2 Thai chilies (diced) or* 1/2 teaspoon red paper flakes
Cook rice by combining with rinsed rice with coconut milk and olive oil in a pot and bringing to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove from heat, let sit covered for an additional 10 minutes.
Make sauce: in a small bowl, whisk together the tamari, garlic, lime juice, rice vinegar, water and chilies. Set aside.
Heat coconut oil in large skillet over medium-high heat. Add brussels sprouts, cut side down, along with salt. Let them sear until the cut side becomes golden brown, 2 to 3 minutes. Toss and continue cooking for additional 7 to 10 minutes, or until tender.
Add the scallions in during the last 2 minutes of cooking. Remove from heat.
Serce the rice in bowls with the brussels sprouts, sauce, mint, basil, avocado and optional lime on the side.