Coconut Rice with Brussels Sprouts from The Love and Lemons Cookbook

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