Coconut Rice With Edamame
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Sesame Oil2 tbsps
Olive Oil1 tbsp
Sesame Seed1 tsp
Chili Powder1 tsp
Garam Masala1
Salt2.5 cups
Water2 small
Lime (juiced)2 cups
Jasmine Rice (uncooked)1 cup
Coconut MilkDirections:
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
3
Toss to combine and spread out evenly
4
Roast edamame in the preheated oven until slightly browned in spots, about 20 minutes
5
Stir edamame after 10 minutes, then after 5 more minutes
6
Remove from oven and set aside
7
Place shrimp bouillon cubes, water, and lime juice in a large saucepan and bring to a boil
8
Stir in jasmine rice, cover saucepan, and simmer over low heat until liquid has absorbed, 15 to 20 minutes
9
Fluff rice with a fork
10
Remove from heat and stir in coconut milk, roasted edamame, and toasted coconut
11
Season to taste with salt and black pepper if desired