coconut rice with kale & edamame



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


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