Energizing Thai Snack Bowl with Fresh Summer Rolls

Allergens

Tree Nuts (Peanuts)

Ingredients

• 1 cup uncooked brown rice 2 cups water 1 medium cucumber 1 ripe mango 1/2 cup roasted unsalted peanuts 1 lime, juiced 1/4 cup coconut cream 2 tablespoons soy sauce (or tamari for gluten
• free) 1 teaspoon sriracha (optional) Fresh cilantro and basil leaves for garnish

Instructions

1. In a medium pot, combine brown rice and water. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is cooked and tender, about 35 40 minutes. Set aside.
2. While the rice is cooking, prepare the cucumber ribbons by peeling the skin with a vegetable peeler and slicing into thin ribbons. Set aside.
3. Peel, pit, and slice the mango into thin strips. Set aside.
4. In a small bowl, whisk together lime juice, coconut cream, soy sauce (or tamari), and sriracha (if using) to create the creamy sauce. Set aside.
5. Divide the cooked rice among two bowls, and top with cucumber ribbons, mango slices, and a sprinkle of peanuts. Drizzle the coconut peanut sauce over the snack bowls and garnish with fresh cilantro and basil leaves.

Chef’s Insight

To add more protein to this dish, consider incorporating grilled tofu or tempeh.

Notes

Fresh herbs like cilantro and basil can be interchanged or combined for added flavor and color.