Coconut Rice with Edamame

A rice side dish made with curry-flavored roasted green soybeans (edamame), coconut, and jasmine rice adds an exotic touch to your meal.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 400 Calories

Ingredients

• 1 tablespoon sesame seeds
• 2 ½ cups water
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1 tablespoon sesame oil
• ½ cup coconut milk
• 2 cups uncooked jasmine rice
• 2 small limes, juiced
• 1 (16 ounce) package frozen shelled edamame (green soybeans), thawed
• 2 cubes shrimp bouillon
• ¾ cup shredded coconut, toasted

Recipe Instructions

Step 1

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

Step 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. Toss to combine and spread out evenly.

Step 3

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.

Step 4

Place shrimp bouillon cubes, water, and lime juice in a large saucepan and bring to a boil.

Step 5

Stir in jasmine rice, cover saucepan, and simmer over low heat until liquid has absorbed, 15 to 20 minutes. Fluff rice with a fork.

Step 6

Remove from heat and stir in coconut milk, roasted edamame, and toasted coconut. Season to taste with salt and black pepper if desired.