Coconut Rice with Kale & Edamame
This Coconut Rice with Kale & Edamame is a vibrant, nutrient-packed dish that brings together creamy, nutty, and fresh flavors in every bite. Ready in just 30 minutes, it’s a quick yet wholesome meal that feels indulgent without the guilt.
Ingredients
- ¾ cup uncooked jasmine rice
- 1.25 cups light coconut milk *
- 1 tablespoon coconut oil
- a bit of crushed up minced lemongrass
- 2 cloves garlic, minced
- big handful of chopped kale or other wilty greens
- ½ cup shelled edamame frozen works fine, thaw it before using
- ¼ cup scallions
- 1-2 small thai red chiles or ¼ jalapeno, minced
- juice & zest from 1 lime
- 1 teaspoon sambal or sriracha
- 2 tablespoons sliced almonds, toasted
- 2 tablespoons coconut flakes, toasted
- big handful of cilantro
- salt
Instructions
- Combine rice, coconut milk and a pinch of salt. Cook it, ideally in a rice cooker.
- Toast your almonds & coconut flakes (separately) in a small skillet, or in the oven just until they begin to look browned. Set aside.
- Once the rice is nearly done, start your veggies. In a large skillet over low heat, add oil, lemongrass, and garlic. Once it's fragrant, add the kale, edamame, scallions, chile peppers, a few good pinches of salt, and turn the heat up to medium. Cook for just a few minutes until the kale starts to wilt down.
- Add lime juice & zest, sambal and turn the heat off.
- Add the rice to the skillet and give it a good toss and toss in the cilantro. Taste and adjust.
- Top with toasted almonds and toasted coconut flakes and serve.
Tried this recipe?Let us know how it was!