Welcoming SUMMER like…! The temps have dropped for June (as usual), and I’ve been craving foods to warm my core. This Thai Rice Bowl is one that I chowed down on just the other day – brown basmati rice topped with tomatoes poached in a creamy/slightly spicy peanut sauce (packing cilantro + jalapeño) AND a side of sautéed garlicky julienned carrot & organic baby spinach. When I’m looking for COMFORT food, this is what it looks like. Colourful, flavourful, and full of veg.
Brown basmati rice topped with tomatoes poached in a creamy/slightly spicy peanut sauce (packing cilantro + jalapeño) AND a side of sautéed garlicky julienned carrot & organic baby spinach. When I’m looking for COMFORT food, this is what it looks like. Colourful, flavourful, and full of veg.
- 1 cup uncooked brown basmati rice or other rice
- 1 large carrot, julienned
- 2 cups packed baby organic spinach
- 2 garlic cloves, minced
- pinch of sea salt
- grapeseed oil to grease skillet
- 2-3 green onions, roughly chopped
- 1/3 cup roasted peanuts, chopped
- 1/4 cup natural peanut butter *use tahini for nut-free version
- 2 tbsp fresh lime juice
- 2 tbsp coconut aminos or alternative – soy sauce or tamari
- 1 large jalapeno, finely chopped
- 1/3 cup packed fresh cilantro, roughly chopped
- 2 large garlic cloves, minced
- 1-1&1/2 tsp garlic chili sauce *to taste
- 1 tsp fresh ginger, finely grated
- 1/2 cup vegetable broth *low sodium
- 1/4 tsp sea salt
- 1/2 cup vine ripe tomatoes – cut into quarters or eighths depending on size
‘Cook Time’ does not include time to cook the rice. Prepare rice as per package instructions. *I get the rice simmering before I prepare the sauce. The sautéed sides only take a few minutes to cook, so prepare them when you wish.
Add all ingredients, but the tomatoes, to a high speed blender. Pulse until combined or desired consistency is reached.
Pour into a medium-size pot, add the chopped tomatoes, and place over med./low to low heat – stir often. Gently simmer for about 7mins, or until the tomatoes are just tender (not falling apart). The sauce will thicken as it cooks. *You don’t want to overcook this sauce as the flavours won’t taste as ‘fresh’ – will turn brown-ish in colour if cooked for too long.
Remove from heat and serve warm. Serve with your favourite rice, add sautéed sides, and/or top with chopped green onions + roasted peanuts.
Store any leftovers in an airtight container in the fridge. Best when eaten within 2-3days.
Add about 1tsp of grapeseed oil to a large skillet and heat over med./low heat. Bring up to temperature and add the minced garlic and a pinch of sea salt. Stir often and sauté the garlic for 30s-1min, then toss in the julienned carrot.
Cook for a minute or two, add a splash of water, and then toss in the spinach. Stir and sauté for another couple of minutes, or until spinach is just beginning to wilt.
Remove from heat and serve warm.
~ When adding the tomatoes, also add organic firm tofu squares (1.5cmx1.5cm) to the sauce for added protein!