Coconut Rice with Edamame Tasty Recipes

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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 :

  • 1 (16 ounce) package frozen shelled edamame (green soybeans), thawed
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil
  • 1 tablespoon sesame seeds
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • salt and ground black pepper to taste
  • 2 cubes shrimp bouillon
  • 2 1/2 cups water
  • 2 small limes, juiced
  • 2 cups uncooked jasmine rice
  • 1/2 cup coconut milk
  • 3/4 cup shredded coconut, toasted

Instructions :

Prep : 15M Cook : 8M Ready in : 35M
  • 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.

Notes :

  • 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.
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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