Coconut Rice with Edamame Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 6, 2012
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.
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Photo by JoeTheBaker

Cooking Level: Expert

Living In: Devine, Texas, USA
Reviewed: May 26, 2012
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.
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Photo by BECKYBAX

Cooking Level: Intermediate

Home Town: Enterprise, Alabama, USA
Living In: Eagle River, Alaska, USA

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Reviewed: May 20, 2013
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.
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Reviewed: Nov. 27, 2012
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.
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Photo by Kim's Cooking Now!
Reviewed: Jan. 21, 2015
I had really high hopes for this recipe after reading the other reviews, but it just didn't do it for my family.
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Photo by Kim's Cooking Now!

Cooking Level: Expert

Home Town: Little Chute, Wisconsin, USA
Living In: Kennesaw, Georgia, USA


 
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