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
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‘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.
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Add all ingredients, but the tomatoes, to a high speed blender. Pulse until combined or desired consistency is reached.
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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.
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Remove from heat and serve warm. Serve with your favourite rice, add sautéed sides, and/or top with chopped green onions + roasted peanuts.
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Store any leftovers in an airtight container in the fridge. Best when eaten within 2-3days.
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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.
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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.
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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!