Edamame Brown Rice

I just made this meal tonight. This rice is hard to stop eating. Its light and has subtle but delicious flavor. This is a must try. Its compliments the Miso Cod nicely. 

Cooking the rice in the coconut milk helps it absorb the flavor without the coconut taste becoming overwhelming. Make sure you put plenty of salt while cooking the rice, because this is the only time to really flavor it from the inside out. 

I used Basmati rice in this recipe because I like the texture. Feel free to use any kind of brown or white rice. If you like your rice to be stickier, do not use Basmati. 

 Serves 4

-3/4 cup brown basmati rice

-1/2 cup coconut milk

-1 cup of water

-3/4 cup shelled edamame

-1 teaspoon fresh ginger, very finely chopped or ½ teaspoon of ground ginger

-1 tablespoon toasted sesame seeds

-2 scallions, thinly sliced- use the light green and green part only- not the white

-1/2 tablespoon of lime juice

-1 teaspoon toasted sesame oil

Salt and pepper to taste

Bring water and coconut milk to a boil. Add salt and rice. Reduce to a simmer and cover for 30 minutes.

Add edamame and recover. Let it sit for 15-20 minutes or until tender.

Fluff up rice with a fork. Add the remaining ingredients and gently mix.