Coconut Rice with Edamame

photo 4I have a special place in my heart for coconut milk, so rich and creamy and satisfying.  Rob has a true love of rice, so sometimes I like to make a very simple easy meal with fragrant jasmine rice and protein packed edamame based on a recipe from Jack Bishop’s A Year in a Vegetarian Kitchen.  I cook it on the stove but I was thinking  this time as it was cooking that it could easily be made in a rice cooker as well!  We serve this up as a one pot wonder in a large bowl. I like to use leeks and often find myself making this meal in the early days of the farmers market when veggies like leeks and other root vegetables rule the place.

  • Several tablespoons of oil ( I use coconut oil for this)
  • 3 leeks trimmed to just white and light green parts split lengthwise and sliced thinly crosswise
  • 1-2 tablespoons minced ginger
  • 1 1/2 cups jasmine rice
  • 1 can unsweetened coconut milk
  • 1 1/2 cups water
  • juice of 1 lime
  • 1/2 cup chopped cilantro
  1. Heat oil in a large saucepan or small stockpot – add leeks and salt to taste, saute gently until very soft around 8-10 minutes
  2. Add ginger and cook until very fragrant
  3. Add rice and stir to coat with oil
  4. Add coconut milk & water
  5. Bring to a boil, cover and simmer on low for about 15 minutes until rice is tender
  6. Meanwhile steam edamame – I used the microwave directions this time so easy!
  7. Stir in lime juice, cilantro & edamame heat through and adjust seasoning

photo 5


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