Recipe by JoeTheBaker
"I concocted this recipe while trying to come up with creative ways to use edamame, which is one of my favorite things to eat."
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1 (16 ounce) package
frozen shelled edamame (green soybeans), thawed
salt and ground black pepper to taste
2 1/2 cups
small limes, juiced
uncooked jasmine rice
shredded coconut, toasted
This was delicious! I did have to use chicken bullion, and I didn't have any coconut but those were the only changes I made. My husband suggested I make it again and add some chicken to make it a one dish meal. I will also roast twice as many edamame and save half for snacking later.
This is a really delicious recipe. One change, however. When I originally posted, I said to roast the Edamame from frozen, so if you roast from thawed or fresh, it probably won't take the full 20 minutes.
This was wonderful and my six-year old son was a huge fan. I was actually searching for a way to use my leftover steamed edamame, so I didn't follow the direcs for cooking the edamame. I cooked the rice following the direcs in the recipe. I added all of the seasonings to the coconut milk and stirred, then added the steamed edamame, the coconut flakes and the coconut milk mixture to the rice. Stirred it all together and voilá! Lovely. Thanks a lot.
This tasted amazing! I'm quite a novice in the kitchen, but this still turned out perfectly. I used chicken bullion and I ended up compulsively adding a bit more coconut milk (before even tasting it) because I love coconut milk so much.
I had really high hopes for this recipe after reading the other reviews, but it just didn't do it for my family. We ate it, but the leftovers went in the trash. Sorry!
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Rice with Edamame
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 164
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