- 4
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
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!