loveandlemons
coconut rice with kale & edamame
A healthy, creamy and spicy rice dish with lemongrass, garlic and lime juice. Vegan and gluten free.
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
📝 Preparation Steps
1
Combine rice, coconut milk and a pinch of salt. Cook it, ideally in a rice cooker.
salt
2
Toast your almonds & coconut flakes (separately) in a small skillet, or in the oven just until they begin to look browned. Set aside.
sliced almonds, toasted2 tablespoonscoconut flakes, toasted2 tablespoons
3
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.
garlic, minced2 clovessalt
4
Cook for just a few minutes until the kale starts to wilt down. Add lime juice & zest, sambal and turn the heat off.
5
Add the rice to the skillet and give it a good toss and toss in the cilantro. Taste and adjust.
6
Top with toasted almonds and toasted coconut flakes and serve.
sliced almonds, toasted2 tablespoonscoconut flakes, toasted2 tablespoons
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