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Thai-Spiced Rice Bowl



  • 1 1/2 cups uncooked rice (I used long-grain brown rice)
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon kosher salt (or 1/4 teaspoon fine sea salt)

Peanut Broth

  • 1 teaspoon olive oil
  • 4 cloves garlic, pressed or minced
  • Thumb-tip of peeled fresh ginger, pressed or minced
  • 1 tablespoon Thai red curry paste
  • 1/4 cup soy sauce (I used reduced-sodium tamari)
  • 1/4 cup natural peanut butter
  • 4 cups (1 quart) vegetable broth
  • 1 can (14 ounces) light coconut milk
  • Generous squeeze of honey


  • 1 cup matchstick-cut carrots (I used my julienne peeler)
  • 1 red bell pepper, thinly sliced
  • 1/2 English cucumber, halved lengthwise and thinly sliced (optional; I used a regular cucumber and seeded it before slicing)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped dry-roasted peanuts
  • 2 tablespoons chopped fresh mint (optional)
  • 2 green onions, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 lime, cut into wedges


  1. Make the rice: Cook the rice according to the package instructions, then stir in the butter and salt. (Here’s how I cook brown rice.)
  2. Make the broth: Heat a medium saucepan over medium heat. Once warm, add the oil. Add the garlic and ginger. Cook for 30 seconds, stirring constantly. Add the remaining broth ingredients. Bring the mixture to a boil, reduce the heat, and simmer for 10 minutes to develop the flavor.
  3. Meanwhile, prepare the garnishes. To serve, divide the rice evenly among 6 serving bowls. Top each serving evenly with the broth. Garnish as desired.
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