Coconut Rice with Brussels Sprouts from The Love and Lemons Cookbook

55 min Prep: 15 min Cook: 40 min
Serves: 2 Save

Ingredients (18)

  • 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

Directions

Learn how to make this recipe at Cookie and Kate