Coconut Basmati w/ Brussels Sprouts

Well, if I were a good food blogger/ chef I would have already charted suggested gobble gobble side dishes, tricks for the perfect bird, a 3 day prep timeline and maybe even an idea for a Plymouth Rock inspired centerpiece.

You stopped by my virtual kitchen/ thought-fountain!  You came- ready to go!  You trusted me!

And all you got was this lousy rice.


I wholeheartedly will try to be a better food blogger.  I've still been in my work bubble, and this little site redesign (you know, the one I had from trying to live out my blissful dreams), well that has been a nightmare!    

It turns out that I lost all comments from my previous about jamie and recipes pages and all comments previously made by me are also casualties.  So if you scroll through you can play a game of gee-that-Jamie-is-aloof.  Not to mention broken links galore, losing all email/ wordpress followers and plenty of formatting issues.  But SO worth it.  

Right?  Kind.of.sort.of?

brusselsandcoconutfinal Collage.png

So here we are and nothing says Thanksgiving like coconut basmati.  I'll be bringing the green beans.


INGREDIENTS: (makes 6 cups)

  • 2 cups water
  • 13.5 oz. unsweetened coconut milk  (about 1 ½ cups)
  • 6 tbsp. olive oil
  • ¾ teaspoon salt
  • 4 cardamom pods
  • 10 oz. brussels sprouts
  • ½ cup golden raisins
  • 2 tbsp. chopped cilantro
  • 2 tbsp. lemon juice
  • 1 cup unsweetened coconut flakes, lightly toasted

For the rice:

-Combine the rice, water, coconut milk, olive oil, salt and cardamom in a large pan fit with a lid. 
-Cook on medium-low for 20-25 minutes or until rice is tender.  Remove cardamom and fluff with a fork.

For the brussels sprouts:

-Clean brussels sprouts by trimming the stem end and removing outer leaves and cut in half lengthwise.
-In a large sauté pan over medium heat, add the remaining 4 tbsp. of olive oil.  When oil is hot, add the brussels sprouts (flat side down).  When golden brown, flip them over and shut off heat (the size will determine if they need more heat).
-Cut each brussels sprout again in half so they are bite size; reserve.

To finish:

-Gently mix the raisins, cilantro, lemon juice, brussels sprouts and coconut flakes into the rice.
-Serve warm.