Coconut Rice with Edamame and Leeks

[aargnzarf]

This is a great dish. Filling, nicely banced, and pleasantly
coconutty. This is a dish that would work well as a side dish, or as
a vegetarian main dish.

10 ounces fromzen shelled edamame (soybeans), about 2 cups
2 tablespoons canola oil
3 medium leeks, white and light green parts, halved lengthwise, washed
well, and cut crosswise into thin strips (about 2 cups)
salt
1 tablespoon minced gingerroot
1 1/2 cups jasmine or long-grain rice
1 14-ounce can unsweetened coconut milk
1 1/4 cups water
2 tablespoons fresh lime juice
3 tablespoons minced fresh cilantro leaves

1. Bring several cups of water to a boil in a large saucepan. Place
the edamame in a steamer insert or basket and carefully lower it into
the pot. Cover and steam until the edamame are tender but not muchy,
7 to 10 minutes. Remove the steamer insert or basket from the pot and
set aside.

2. Heat the oil in large saucepan over medium heat until shimmering.
Add the leeks and 1/2 teaspoon salt, cover, and cook, stirring
occasionally, until the leeks are very soft, about 10 minutes. (Lower
the heat if the leeks start to brown.) Uncover the pan, add the
ginger, and cook until fragrant, about 1 minute.

3. Add the rice and cook, stirring often, until the rice is coated
with oil and glistening, about 1 minute. Add the coconut milk and
water and bring to a boil. Reduce the heat to low, cover, and simmer
until the rice is tender, 15 to 20 minutes. Stir in the edamame and
lime juice, cover, and continue to cook over low heat until heated
through, about 2 minutes. Stir in the cilantro and adjust seasonings,
add salt to taste. Serve.

[Dustin_m]

I made this the other night and it was great.

+1 for this recipe

[aargnzarf]

Gotta love Jack Bishop recipes.