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Going mainstream

May 3, 2011

It seems like I’ve spent the last couple of weeks in more of a baking mode than a cooking mode so I’m going to take a step back from all the things I could be telling you about and share with you something that I enjoyed several weeks ago.  Have you had edamame?  Just a few years ago edamame were, at least to me, this odd little appetizer that I could only get at my local sushi restaurant.  It seems they’ve gone mainstream you can find them frozen in every grocery store these days, either still in the pod or already shelled, which is perfect for this recipe.  If you haven’t had edamame, they look like pea pods but the bean is larger.  What they really are is green soybeans in the pod, which are picked before they ripen.

Coconut Rice with Edamame and Leeks
Adapted slightly from A Year in a Vegetarian Kitchen by Jack Bishop
Serves 4 as a main course or 8 as a side dish

10 oz frozen shelled edamame, about 2 cups
2 tbsp canola oil
3 medium leeks, white and light green parts only, halved and cut crosswise into thin strips (about 2 cups)
1 tbsp minced ginger root
1-1/2 cups  jasmine rice
1 – 14 oz can light unsweetened coconut milk
1-1/4 cups water
2 tbsp fresh lime juice
3 tbsp minced fresh cilantro leaves

Steam edamame in the microwave for 2 to 3 minutes, until tender but not mushy. Remove, drain any water that has accumulated and set edamame aside.

Heat 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.  Do not allow the leeks to brown.  Uncover the pan, add the ginger and cook until fragrant, about 1 minute.

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 edamame and lime juice, cover and continue to cook over low heat until heated through, about 2 minutes then stir in the cilantro at the last minute.

Nutritional Information – 4 servings
Weight Watchers PointsPlus – 10

Calories – 367
Total Fat – 18 g
  Saturated Fat – 6.6 g
Cholestrol – 0
Sodium – 43.15 mg
Total Carbohydrates – 38.2 g
  Dietary Fiber – 6.5 g
  Sugars – 5.15 g
Protein – 14 g

Nutritional Information – 8 servings
Weight Watchers PointsPlus – 5

Calories – 184
Total Fat – 9 g
  Saturated Fat – 3.3 g
Cholestrol – 0
Sodium – 21.58 mg
Total Carbohydrates – 19.15 g
  Dietary Fiber – 3.3 g
  Sugars – 3.53 g
Protein – 7 g

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