Art is the Handmaid of Human Good

Life in Lowell, Massachusetts, USA

Coconut Rice with Edamame & Leeks


Coconut Rice with Edamame & Leeks

Playing catch-up here – this was that dinner that I made for Gist’s birthday way back on May 5th.  This is a really nice spring-time dish, which is not surprising considering it came from the Spring section of Jack Bishop’s A Year in a Vegetarian Kitchen.  It even looks like spring – I love the play of the different colors of green against the white rice.

As you may have guessed, I adore leeks…

Coconut Rice with Edamame & Leeks

They pair really well with edamame, another favorite…

Coconut Rice with Edamame & Leeks

The addition of coconut milk, ginger, lime, and cilantro send plain ole rice over the top…

Coconut Rice with Edamame & Leeks

This dish is a frugal cook’s dream – the ingredients are inexpensive but pack a flavor-punch, it’s incredibly nourishing and the leftovers are amazing.

Coconut Rice with Edamame & Leeks
Recipe courtesy of A Year in a Vegetarian Kitchen

  • 10 ounces frozen shelled edamame, about 2 cups
  • 2 tbsp 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 tbsp minced gingerroot*
  • 1 1/2 cups jasmine rice
  • 1 14-oz can light unsweetened coconut milk
  • 1 1/4 cup water
  • 2 tbsp fresh lime juice
  • 3 tbsp minced fresh cilantro

1.Cook the edamame according to package directions until they are tender but not mushy . Set aside.

2. Heat the canola oil in a large saucepan over medium heat until shimmering. Add the leeks and 1/2 tsp salt, cover, and cook, stirring occasionally, until the leeks are very soft, about 10 minutes. If the leeks start to brown, lower the heat. When the leeks are done, add the ginger and cook until fragrant (ab0ut 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 cooked edamame and lime juice, cover, and continue to cook over low heat until heated through, about 2 minutes. Stir in the cilantro and add salt to taste.

I, for one, can’t believe it’s already Memorial Day weekend.  Summertime, it’s here!  Summer activities have already begun around these parts – I’m enjoying my evening ritual of sitting out on the balcony, working on my knitting and watching the sun set…

My favorite part of the day...

The weather yesterday was quite summery here in Massachusetts and to celebrate and cool down Amanda and I headed to Walden Pond for a dip (my first outdoor swim of the season)…

Walden Pond

Walden Pond

The water was chilly but very refreshing. It’s hot again today and I’m thinking I may have to return…

Gist and I will definitely be celebrating the onset of summer this weekend – we’re planning to hit up one of our favorite clam shacks, Bob Lobster; attend a lilac festival up in New Hampshire and head down to Plymouth to visit some friends.  Oh, and my most favoritest of all summertime treats returned yesterday!

Whatever you are doing this weekend, I hope you have gorgeous weather and good times!  Catch you on the flip!

* I store my gingerrot in the freezer – it’s there whenever I need it and, when it’s frozen it is incredibly easy to grate.

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4 thoughts on “Coconut Rice with Edamame & Leeks

  1. Thanks for the info on A Year in a Vegetarian Kitchen. I’ve seen it at the bookstore and had been thinking about buying it. The recipe looks yummy!

    • Janis,

      Thanks so much for stopping by and for the comment. I would definitely recommend A Year in a Vegetarian Kitchen – it’s full of easy, quick and tasty dishes – perfect for weeknights.

  2. The recipe looks really delicious … a must try … Laila ..

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