Coconut Rice With Edamame Food
COCONUT RICE
Basmati rice is simmered in coconut milk, instead of water, giving it a rich flavor.
Provided by Emma Maher
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 7
Number Of Ingredients 3
Steps:
- In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
- Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 56.8 g, Fat 33.2 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 29 g, Sodium 19.8 mg, Sugar 0.2 g
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.
Provided by JoeTheBaker
Categories Rice Side Dishes
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat 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.
Nutrition Facts : Calories 400 calories, Carbohydrate 48.5 g, Fat 18.2 g, Fiber 4.9 g, Protein 11.7 g, SaturatedFat 8.9 g, Sodium 520.1 mg, Sugar 0.8 g
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