Coconut rice with edamame and sweet potato
- Number of Servings: 4
Ingredients
1 tsp canola oil1 c peeled and diced sweet potato1/2 c chopped scallions1 Tbsp minced fresh ginger10 oz bag shelled edamame1 1/4 c jasmine rice15 oz can coconut milk1 1/2 Tbsp lime juice1 tsp salt1 c water1 tsp grated lime zest1/2 c chopped peanuts (optional)
Heat oil over medium low. Add sweet potato, scallions and ginger and saute until softened, about 4 min.
Stir in the edamame, rice, coconut milk, lime juice, salt and water.
Bring to a boil, cover, reduce heat to simmer, and cook until rice is tender and liquid has been absorbed, about 15 min.
Use fork to fluff the rice, then stir in the lime zest. If desired, serve topped with peanuts.
Number of Servings: 4
Recipe submitted by SparkPeople user TIN0002.
Stir in the edamame, rice, coconut milk, lime juice, salt and water.
Bring to a boil, cover, reduce heat to simmer, and cook until rice is tender and liquid has been absorbed, about 15 min.
Use fork to fluff the rice, then stir in the lime zest. If desired, serve topped with peanuts.
Number of Servings: 4
Recipe submitted by SparkPeople user TIN0002.
Nutritional Info Amount Per Serving
- Calories: 413.8
- Total Fat: 27.8 g
- Cholesterol: 0.0 mg
- Sodium: 626.9 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 4.6 g
- Protein: 10.4 g
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