From Cookie and Kate
Thai-Spiced Rice Bowls
- Time
- 30 min
- Makes
- 6
- Ingredients
- 21
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Ingredients
- 1 ½ cups uncooked rice (I used long-grain brown rice)
- 1 ½ tablespoons butter
- ½ teaspoon kosher salt (or ¼ teaspoon fine sea salt)
- 1 teaspoon olive oil
- 4 cloves garlic, pressed or minced
- Thumb-tip of peeled fresh ginger, pressed or minced
- 1 tablespoon Thai red curry paste
- ¼ cup soy sauce (I used reduced-sodium tamari)
- ¼ cup natural peanut butter
- 4 cups (1 quart) vegetable broth
- 1 can (14 ounces) light coconut milk
- Generous squeeze of honey
- 1 cup matchstick-cut carrots (I used my julienne peeler)
- 1 red bell pepper, thinly sliced
- ½ English cucumber, halved lengthwise and thinly sliced (optional; I used a regular cucumber and seeded it before slicing)
- ¼ cup chopped fresh cilantro
- ¼ cup chopped dry-roasted peanuts
- 2 tablespoons chopped fresh mint (optional)
- 2 green onions, thinly sliced
- 1 jalapeño, thinly sliced
- 1 lime, cut into wedges
Nutrition
- Calories
- 445 calories
- Fat
- 25.9 g
- Serving size
- 1 bowl (made with brown rice and reduced-sodium soy sauce)
- Fiber
- 5.1 g
- Sugar
- 7.9 g
- Sodium
- 955.1 mg
- Protein
- 12.5 g
- Trans fat
- 0 g
- Cholesterol
- 7.6 mg
- Carbohydrate
- 47.2 g
- Saturated fat
- 14.3 g
As published by Cookie and Kate.
The method
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