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.
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!
Coconut rice and Brussels sprouts:
1 cup brown jasmine rice or regular jasmine rice*, rinsed
1¼ 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
- Step 1
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.
- Step 2
Make the sauce: In a small bowl, whisk together the tamari, garlic, lime juice, vinegar, sugar, water and chilies. Set aside.
- Step 3
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.
- Step 4
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.