Coconut Rice With Edamame

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.