Spicy Coconut Rice with Chard and Edamame
What you need: 1 cup uncooked jasmine rice 1 can light coconut milk, plus water to make it a full 2 cups 2 Tbsp olive oil a bit of lemongrass or 2-3 leaves from Rangpur lime tree 3 cloves garlic, minced 1-3 tsp crushed red pepper 2-3 bunches chard* (see below) 1 cup shelled edamame (If using frozen, thaw before adding to dish) 1/2 onion, finely chopped 1-3 jalapenos, seeded and minced juice & zest from 1 lime 1/2 cup Almonds, chopped 1/4 unsweetened coconut flakes 1 bunch cilantro salt |
Method:
In a saucepan, combine rice, coconut milk, water, lemon grass or Rangpur lime leaves, and a pinch of salt.
Simmer on low until done. Remove lemongrass or lime leaves.
In a small skillet, toast the coconut flakes, set aside.
Zest and juice the lime, mix, set aside.
Once the rice is done, Then start vegetables.
In a large skillet over low heat, heat oil, then add onion. Once the onion is soft and translucent, add garlic, jalapeno, red pepper flakes, and almonds. When the mixture is fragrant, add chard and edamame. Sauté until the chard is soft and fully wilted. Add lime juice & zest.
Remove from heat, then add rice and cilantro to skillet and fold it into chard mixture until evenly mixed. salt to taste.
Top with toasted coconut flakes.
*about chard: what might seem like an overwhelming amount of chard will wild down into a very small pile. Once it is wilted it is not the dominant ingredient you might fear, so pack it into the skillet. Hold it down as it wilts if need be. This is also true of kale or spinach if you prefer those.
In a saucepan, combine rice, coconut milk, water, lemon grass or Rangpur lime leaves, and a pinch of salt.
Simmer on low until done. Remove lemongrass or lime leaves.
In a small skillet, toast the coconut flakes, set aside.
Zest and juice the lime, mix, set aside.
Once the rice is done, Then start vegetables.
In a large skillet over low heat, heat oil, then add onion. Once the onion is soft and translucent, add garlic, jalapeno, red pepper flakes, and almonds. When the mixture is fragrant, add chard and edamame. Sauté until the chard is soft and fully wilted. Add lime juice & zest.
Remove from heat, then add rice and cilantro to skillet and fold it into chard mixture until evenly mixed. salt to taste.
Top with toasted coconut flakes.
*about chard: what might seem like an overwhelming amount of chard will wild down into a very small pile. Once it is wilted it is not the dominant ingredient you might fear, so pack it into the skillet. Hold it down as it wilts if need be. This is also true of kale or spinach if you prefer those.