Ingredients
- 2 tablespoons refined coconut oil divided
- 12 oz Brussel sprouts trimmed and quartered
- 1 large carrot peeled and sliced into thin half-moons
- 1/4 cup pine nuts
- 1/4 cup fresh basil
- 1 cup loosely packed fresh cilantro
- 1 cup finely chopped scallions
- 2 cloves garlic minced
- 1 tablespoon fresh minced ginger
- 4 cups cooked and cooled jasmine rice [see note]
- 1/4 teaspoon red pepper flakes
- 2 tablespoons soy sauce or tamari
- 1 tablespoon fresh lime juice
- 1/2 teaspoon agaveSriracha to serve
Instructions
- Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat. Saute the Brussel sprouts and carrots in 1 tablespoon of oil for about 5 minutes, until Brussel sprouts are lightly charred. Toss in the pine nuts and cook for two minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.Lower heat a bit to medium. In 1 teaspoon oil, saute the basil, cilantro, scallions, garlic and ginger for about a minute. The herbs will wilt and everything will smell aromatic and wonderful. Now add the rice, red pepper flakes and the remaining 2 teaspoons oil and cook for about 5 minutes, tossing often.
- Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice and agave. Cook for 3 more minutes or so, until rice is lightly browned. Taste for salt. Serve with plenty of Sriracha!
Notes
~The rice has to be cold for this recipe to work correctly, otherwise it will get mushy and sticky. Many supermarkets carry frozen bags of rice for reasonable prices. I’ve made this recipe with a standard 20 oz bag of rice in mind (Whole Foods has frozen Jasmine rice, even.) But you can certainly freeze your own! Just steam it up, fluff it and place in a mesh strainer. Just sticks the strainer in the fridge to cool comletely, that way it will cook quickly and evenly. Then place rice in a freezer bag and freeze until ready to use. I always keep a bag at the ready for quick weeknight meals, veggie burgers, what have you. For this recipe, you can just toss the rice into the pan frozen.~I love the richness of coconut oil here, but if you wanna use another veggie oil, I won’t be mad at you.
~If you’re not feeling the pinenuts, try some roasted cashews!
~The agave is only for the very very slightest hint of sweetness to elevate the flavors. If you don’t have any, dissolve some sugar in the soy sauce and that’ll work just fine!
