How To Make Coconut Rice With Brussels Sprouts

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Blogger Jeanine Donofrio has a brand-new cookbook for what ails your fridge and pantry. The Love and Lemons Cookbook specializes in the utilization of ingredients you didn't think could produce a whole, filling, inexpensive and totally accessible meal. Bunch of arugula that's "now or never"? There's a chapter for that. Don't know what to do with those Brussels sprouts and just can't sauté them with bacon yet again? Here's a solution that might just make it into your regular repertoire.

Reprinted with permission from The Love and Lemons Cookbook

How To Make Coconut Rice With Brussels Sprouts
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  • 1 teaspoon extra-virgin olive oil
  • Sriracha
  • 1 cup jasmine rice
  • 1 1/4 cups canned light coconut milk
  • 2 teaspoons coconut oil
  • 2 cups brussels sprouts
  • pinch of sea salt
  • 1/4 cup chopped scallions
  • 1/4 cup torn basil
  • 1/4 cup torn mint
  • 1 small avocado
  • 1 tablespoon sesame seeds
  • lime slices
  • 1 tablespoon tamari
  • 2 small garlic cloves
  • 2 teaspoons fresh lime juice
  • 2 teaspoons rice vinegar
  • 1 tablespoon Cane sugar
  • 2 tablespoons water
  • 2 Thai chilies
  1. Combine the rinsed rice, coconut milk and olive oil in a pot and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Alternatively, cook the rice in a rice cooker according to the manufacturer’s directions for white rice, but use coconut milk in place of water. Fluff with a fork and keep warm.
  2. Make the sauce: In a small bowl, whisk together the tamari, minced garlic, lime juice, rice vinegar, sugar, water, and chilies. Set aside.
  3. Heat the coconut oil in a large skillet over medium-high heat. Add the Brussels sprouts, cut-side down, along with the 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.
  4. Add the scallions during the last 2 minutes of cooking. Remove from the heat.
  5. Serve the rice in bowls with the Brussels sprouts, sauce, basil, mint, avocado, and sesame seeds. Serve with sriracha and lime slices on the side.
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