Recipe remix

Last night, we made the Coconut Rice with Edamame and Sweet Potato recipe, as seen here. We didn't have any edamame, so this time I used green beans from our CSA and the recipe still turned out delicious.

I like to point out when recipes can use a variety of on-hand vegetables and still turn out well since we are always getting a revolving cast of veggies from our CSA. If anyone has made any of our recipes with substitutions, please post them! I'd love to try them.

Coconut Rice with Edamame and Sweet Potato

Found somewhere on the internet.

Serves 4 (main dish servings)
Passive cooking time: 25 minutes • Active cooking time: 10 minutes

Ingredients

1 tsp canola oil
1 cup peeled and diced sweet potato
1/2 cup chopped scallions
1 tblsp minced fresh ginger
10 oz bag shelled edamame soy beans
1 1/4 cup jasmine rice
15 oz can coconut milk
1 1/2 tblsp lime juice
1 tsp salt
1 cup water
1 tsp grated lime zest
1/2 cup chopped peanuts (optional)


Steps:

1. In a large saucepan, heat the oil over medium-low. Add the sweet potato, scallions, and ginger and saute until the scallions have softened.

2. Stir in the edamame, rice, coconut milk, lime juice, salt and water. Bring the mixture to a boil. Reduce heat to a simmer, and cover. Cook until the rice is tender and the liquid has been absorbed (approximately 15 minutes).

3. Use a fork to fluff the rice, then stir in the lime zest. If desired, served with peanuts on top.


Notes: We're not quite sure what the origins of this dish are. We surmised it may be Caribbean, with the coconut milk, lime, and sweet potato flavors. This is a rich and delicious dish, with all the flavors complementing each other well. I will say, be sure you purchase shelled edamame, as we spent quite a bit of time shelling our edamame. We also appreciated that this recipe only uses one pan to cook all the ingredients. Very tasty!