Coconut Rice With Edamame
Coconut is the most nutritious fruit commonly used as a kitchen ingredient.
Recipe Summary Coconut Rice With Edamame
I concocted this recipe while trying to come up with creative ways to use edamame, which is one of my favorite things to eat.Ingredients | Coconut Rice Benefits1 (16 ounce) package frozen shelled edamame (green soybeans), thawed1 tablespoon sesame oil2 tablespoons olive oil1 tablespoon sesame seeds1 teaspoon chili powder1 teaspoon garam masalasalt and ground black pepper to taste2 cubes shrimp bouillon2 ½ cups water2 small limes, juiced2 cups uncooked jasmine rice½ cup coconut milk¾ cup shredded coconut, toastedDirectionsPreheat oven to 450 degrees F (230 degrees C).Spread thawed edamame in a roasting pan and drizzle with sesame oil and olive oil; sprinkle with sesame seeds, chili powder, garam masala, salt, and black pepper. Toss to combine and spread out evenly.Roast edamame in the preheated oven until slightly browned in spots, about 20 minutes. Stir edamame after 10 minutes, then after 5 more minutes. Remove from oven and set aside.Place shrimp bouillon cubes, water, and lime juice in a large saucepan and bring to a boil.Stir in jasmine rice, cover saucepan, and simmer over low heat until liquid has absorbed, 15 to 20 minutes. Fluff rice with a fork.Remove from heat and stir in coconut milk, roasted edamame, and toasted coconut. Season to taste with salt and black pepper if desired.Shrimp bouillon cubes are available in most supermarkets in my part of the country. If you can't find them, substitute chicken broth or bouillon.Info | Coconut Rice Benefitsprep: 15 mins cook: 20 mins total: 35 mins Servings: 8 Yield: 8 servings
TAG : Coconut Rice With EdamameSide Dish, Rice Side Dish Recipes,
