How to make Vegetarian coconut rice with brussel sprouts

Robin Donovan

Recipe Developer

Rice cooked in coconut milk makes a luscious base for just about any vegetarian topping. The recipe below combines coconut rice with skillet-cooked Brussels sprouts that are tossed in a flavorful mixture of soy sauce, garlic, lime juice, and chiles. It makes a great vegetarian main or side dish.
I like to use full-fat coconut milk in this recipe because it provides the most intense coconut flavor, but you can use light coconut milk if you prefer more subtlety or are watching calories. Look for Brussels sprouts that are fairly uniform in sizes so that they’ll cook evenly, and leave out the chile if you don’t want a spicy kick.

Coconut Rice with Brussels Sprouts

10 minutes

30 miutes

40 minutes

For the rice

2 cups jasmine rice, rinsed and drained

1 ½ cups water

1 cup unsweetened coconut milk

For the sprouts

1 tablespoon coconut oil or extra-virgin olive oil

2 cups halved Brussels sprouts

Pinch of salt

For the sauce

1 tablespoon tamari or soy sauce

2 small garlic cloves, pressed or minced

1 ½ tablespoons freshly squeezed lime juice

1 tablespoon granulated sugar

2 tablespoons water

1 serrano chile, diced (remove the seeds for a milder sauce)

To make the rice, in a medium saucepan, combine the rice, water, and coconut milk and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes, until the liquid is absorbed and the rice is tender. Remove from the heat and let the rice rest, covered, for 10 minutes.

To cook the sprouts, heat the oil in a large skillet over medium heat. Place the sprouts in the skillet, cut-side down. Sprinkle with salt. Cook the sprouts undisturbed for about 3 minutes, until the undersides are golden brown. Stir the sprouts and continue to for another 8 to 10 minutes, until the sprouts are tender.

To make the sauce, in a small bowl, stir together the soy sauce, garlic, lime juice, sugar, water, and chilies. Toss the sauce with the cooked sprouts.

Serve the rice hot, topped with the sprouts.

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