If you’re a fan of rich, bold flavors, you’ll enjoy this Thai rice recipe with sauteed vegetables. It features a Thai-inspired peanut sauce made of peanut butter, lemon juice, and soy sauce. This sauce is the perfect complement to the brown rice and avocado in the dish.
The recipe only has 346 calories. It has whole grain carbohydrates, healthy fats, and even a little bit of protein.
Here are some things I suggest to make this recipe healthier:
1. Choose brown rice instead of white. Brown rice has more fiber and isn’t stripped of its essential nutrients like white rice is.
2. Pick up a jar of all natural, salt-free peanut butter. Look at the back of the jar and make sure the other ingredient you see is peanuts. Most peanut butters have too much processed, artificial ingredients.
3. Use Bragg’s Liquid Aminos as a healthier alternative to soy sauce.
Here’s the recipe …
|Prep Time||Cook Time||Serves|
|15 min||45 min||4|
Ingredients: Thai Rice Recipe with Sauteed Vegetables
- 1 cup dry brown rice
- 5 stalks of celery
- 1 onion
- 1 T jalapeno (minced)
- 1 avocado
- 1 lemon
- 2 T peanut butter
- 1 T Bragg’s Liquid Aminos
- 1 T olive oil
- 1/4 tsp. kosher salt
- Black pepper to taste
1. Bring pot of water to a boil. Add brown rice, reduce heat to low, and simmer for 45 minutes. Drain and set aside.
2. Heat a non-stick pan to medium heat. Chop the onions and celery and saute with olive oil for 10 minutes.
3. Add brown rice, minced jalapeno, juice and zest from lemon, peanut butter, and Bragg’s Liquid Aminos. Reduce heat and cook for an additional 5 minutes or so.
4. Top with thin slices of avocado, sprinkle with salt and pepper, and serve.
346 calories, 34 g carbs (7 g fiber), 16.5 g fat, 6 g protein, 427 mg of sodium