Coconut Rice with Edamame

Coconut Rice with Edamame

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 400 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  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.
  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.
  4. Place shrimp bouillon cubes, water, and lime juice in a large saucepan and bring to a boil.
  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.
  6. Remove from heat and stir in coconut milk, roasted edamame, and toasted coconut. Season to taste with salt and black pepper if desired.

Footnotes

  • Cook's Note:
  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 6
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

I had really high hopes for this recipe after reading the other reviews, but it just didn't do it for my family.

Most helpful
Most positive
Least positive
Newest

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 ...

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...

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 cooke...

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 tast...

Cilantro as a garnish really enhances the flavors!

I had really high hopes for this recipe after reading the other reviews, but it just didn't do it for my family.

Other stories that may interest you