Peony 'Sarah Bernhardt'

Peony 'Sarah Bernhardt'

Tuesday, May 20, 2008

Coconut Rice with Edamame & Leeks

Coconut Rice with Edamame and Leeks

Recipe from A Year in a Vegetarian Kitchen by Jack Bishop


This week I cooked all of my meals from A Year in a Vegetarian Kitchen by Jack Bishop. This is a nice vegetarian cookbook that is built around seasonal produce, which the writer gains from his CSA share at his local farm. The book is organized into each season, which makes it easy to cook from. He's located at Sag Harbor New York, so the East Coast seasonal produce is slightly different from the Pacific Northwest. Still I find this a very useful and creative cookbook packed with healthy and delicious whole foods. For this recipe I use the frozen shelled edamame from Trader Joe's. I also substitute long grain brown basmati rice because I never cook with white rice. This is a very simply prepared dish with simple ingredients that come together beautifully. Healthy comfort food for sure. Enjoy!

In Health & Love,

Miss Jolie Ann

Coconut Rice with Edamame and Leeks

10 ounces frozen 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 think strips (about 2 cups)


1 tablespoon minced gingerroot

1 1/2 cups jasmine or long-grain rice

1 14-ounce can light unsweetened coconut milk

1 1/4 cup 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 mushy, 7 to 10 minutes. Remove the steamer insert or basket from the pot and set aside.

2. Heat the oil in a 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 the seasonings, adding salt to taste. Serve.

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