VEGGIE-Vegetarian Coconut Rice Bowls

By Unblond1

Ingredients

• 1 cup uncooked jasmine rice, rinsed
• 1 (15 oz) can coconut milk
• 1 cup chopped cilantro, divided
• 2 limes
• 2 tsp extra-virgin olive oil
• 1 (8 oz) package baby bella mushrooms, sliced
• 2 small zucchini, thinly sliced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 Tbs. freshly minced ginger
• 1/2 cup frozen edamame
• 2 scallions, finely sliced
• 1 tsp fish sauce (leave out for 100% vegetarian)
• coarse salt and freshly ground pepper, to taste

Details

Servings 4

Preparation

Step 1

Place the rinsed rice in a rice cooker. Add 3/4 cup coconut milk to the cooker, and 1 1/4 cup water. Flip her on and the end.

When the rice is done, add the juice of half a lime along with 1/2 cup cilantro. Stir it. Taste it. MAMA.

Heat the oil over medium-high in a large sauté pan. Add the mushrooms and sauté until they become tender and dark brown, about 4 minutes. Add the zucchini and bell pepper; season with salt and pepper and sauté another 3 to 4 minutes. Add the garlic and ginger; bloom for about a minute total.

Now add the remaining coconut milk, edamame, remaining cilantro, scallions, fish sauce and another good squeeze of lime juice. Let it simmer 3 minutes, or until the edamame warms through. Taste it. LAWD. Maybe a little salt? If so, add a pinch. My sister says peench. Is that not so annoying?

Serve veggies over coconut rice garnished with more scallions and fresh lime wedges!