Tuesday, July 12, 2016

Coconut Rice w/ Brussels Sprouts

Here is the DELICIOUS pairing from yesterday's Teriyaki grilled chicken.
This makes a big amount, perfect for company.
You don't have to use the coconut milk if you are not a fan, but it is delicious.

You can omit any of the herbs, and add in what you like.

The next night, I chopped up the leftover chicken, and added more vegetables and a scrambled egg to make a fried rice.

Really good stuff.

Coconut Rice and Brussels Sprouts: (adapted from Love & Lemons):

1 cup brown jasmine rice or regular jasmine rice, rinsed
1 cup light coconut milk
2 teaspoons coconut oil
2 cups halved or shredded Brussels sprouts
2 cloves garlic
pinch of salt
handful chopped green onions
handful of chopped cilantro
handful torn fresh basil
handful torn fresh mint
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 sugar
2 tablespoons water
1/2 teaspoon red pepper flakes

Cook the rice: fluff with a fork and cover to keep warm.

Make the sauce: In a small bowl, whisk together the tamari, garlic, lime juice, vinegar, sugar, water and chilies. Set aside.

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.

Divide the rice into bowls and top with Brussels sprouts, sauce, basil, mint, cilantro and sesame seeds, or you can mix the rice right into the pan, to make it easier to serve with Teriyaki chicken on top!

Serve with lime wedges on the side and fresh basil.