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Coconut Rice with Kale & Edamame

A healthy, creamy and spicy rice dish with lemongrass, garlic and lime juice. Vegan and gluten free.

vegan / gluten free / favorite

coconut rice with kale & edamame / @loveandlemons

This one might be a stretch in the holiday-food category… but hey, it’s green and it’s red… I figure Christmas Coconut Rice has to be a tradition somewhere in the world right?

This holiday season was a little different for us – we just got back from a winter wonderland of a week in Chicago, so our family festivities are pretty much over. We filled up on pizza, cheesecake, and all sorts of other indulgences… suffice it to say I’m ready to lighten things up a little bit early this year.

Coconut rice is one of my favorite things… it’s a tasty way to pack in a bunch of green foods and you can vary the veggies depending on the season. Or if things aren’t growing right now where you are: frozen edamame to the rescue.

Of course, if you’re still seeking holiday treats check out this Cookie Party at Daily Candy that I contributed to along with a few other favorite bloggers. Some sweet recipes!

coconut rice with kale & edamame

  PrintAuthor: Serves: serves 2Ingredients
  • 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.
    • Notes*I often use the coconut milky water leftover from making coconut cream. Although, note - if you make that, you need full fat coconut milk.3.4.3177

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