Coconut Rice with Edamame

I concocted this recipe while trying to come up with creative ways to use edamame, which is one of my favorite things to eat.

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.

Per Serving: 400 calories; protein 11.7g; carbohydrates 48.5g; fat 18.2g; sodium 520.1mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do more often .