Balance and texture are paramount in Thai cuisine; most dishes contain elements of sweet, salty, spicy and bitter tastes. This dish hits all those familiar flavor spots: sweet from the apples and red peppers, salty and spicy from the peanut sauce and bitter from the brussels sprouts. This easy plant-based recipe comes to us from our friends at Delicious Living.Ingredients
- 1 cup uncooked white or brown jasmine rice
- 1 cup frozen, shelled organic edamame
- 3 tablespoons coconut oil
- 1 pound (4 cups) trimmed and quartered organic brussels sprouts (Weekly Dean's List Price: $4.99/lb.)*
- 1 large organic red pepper, seeded and julienned (Weekly Dean's List Price: $2.99/lb.)*
- 2 medium organic Fuji apples, julienned (Weekly Dean's List Price: $1.99/lb.)*
- ½ cup purchased or Homemade Peanut Sauce
- ½ cup coarsely chopped roasted peanuts
- Fresh cilantro leaves
- Cook rice according to package directions. Add edamame to rice for last 3 minutes of cooking time. Remove from heat, but keep covered.
- In a large skillet, heat coconut oil. When oil is melted, sauté quartered brussels sprouts and red pepper slices until brussels sprouts are crisp-tender and bright green but starting to brown, 5–6 minutes. If skillet gets too dry, add a few tablespoons of water. Turn off heat, and cover skillet on stovetop to allow vegetables to steam for 2–3 minutes more.
- To serve, divide rice-edamame mixture among bowls. Arrange sautéed vegetables and apples over rice. Top each serving with 2 tablespoons purchased or Homemade Peanut Sauce**, and garnish with peanuts and cilantro.