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
Directions
Learn how to make this recipe at Cookie and Kate
Ingredients (7)
- 2 oz. Johnnie Walker Black Label
- 0.75 oz. Fresh Lemon Juice
- 0.5 oz. Honey 2:1
- 1 dash of Salt
- Ice
- 1 Lemon Twist Garnish
- <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>