Coconut Rice with Edamame

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

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 20 mins

    TOTAL : 35 mins

    SERVING : 8

    YIELD : 8 servings

  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

Per Serving: 400 calories; protein 11.7g; carbohydrates 48.5g; fat 18.2g; sodium 520.1mg. 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.