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Coconut Rice with Edamame

Coconut Rice with Edamame

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
JoeTheBaker

JoeTheBaker

I concocted this recipe while trying to come up with creative ways to use edamame, which is one of my favorite things to eat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 569 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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.
  3. 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.
  4. Place shrimp bouillon cubes, water, and lime juice in a large saucepan and bring to a boil.
  5. Stir in jasmine rice, cover saucepan, and simmer over low heat until liquid has absorbed, 15 to 20 minutes. Fluff rice with a fork.
  6. Remove from heat and stir in coconut milk, roasted edamame, and toasted coconut. Season to taste with salt and black pepper if desired.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BECKYBAX
9

BECKYBAX

5/26/2012

This was delicious! I did have to use chicken bullion, and I didn't have any coconut but those were the only changes I made. My husband suggested I make it again and add some chicken to make it a one dish meal. I will also roast twice as many edamame and save half for snacking later.

JoeTheBaker
3

JoeTheBaker

4/6/2012

This is a really delicious recipe. One change, however. When I originally posted, I said to roast the Edamame from frozen, so if you roast from thawed or fresh, it probably won't take the full 20 minutes.

elizabeth412
1

elizabeth412

11/27/2012

This tasted amazing! I'm quite a novice in the kitchen, but this still turned out perfectly. I used chicken bullion and I ended up compulsively adding a bit more coconut milk (before even tasting it) because I love coconut milk so much.

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