Coconut Rice with Edamame and Leeks

Hello again. Once again I have not gotten my act together to get posts written.  I'll stop apologizing, just know I mean to write but get distracted with other things.  I'll keep trying and one day hopefully I'll get back to a better routine.  Lately, I have been occupied with getting adjusted to work (which I love), figuring out how to work part time with hospice (did one day but they are slow to give me an orientation plan and schedule), working in my yard, and enjoying things like needlepoint, cooking and visiting with family.  So here is a little of what I have been up to.  

I have been enjoying rice dishes and cook one on most Sundays and eat it during the week.  I basically saute onion and garlic, add rice or a rice blend and cook briefly,  add vegetables of some sort, maybe some beans, and then broth or water.  Cover and cook.  A nice, simple meal. This version has coconut milk with lime, edamame, and leeks.  I also added kabocha squash which is pictured but not in the recipe.  This recipe is easy to play with this and use what you have.  It reheats nicely, but I think the rice gets watery if you freeze it and eat it later.  

I also have been enjoying the Spring weather and all the flowers.  My peonies were beautiful, but they are gone so quickly.  I have both pink and white ones and love them.  I planted a bunch of holly hocks in the Fall and they are doing great.  I have buds so there will be flowers!  I have planted about 5 hydrangeas over the last year and they are settling in as well. I'll have photos of them when they bloom.  I added this nice little wicker border to my side yard and love it. I need to install it a bit more securely but it looks great.  I ordered it online, you can find them here....I also put my nasturtium seedlings in the ground.  I am hopeful that they are going to grow in well....Only time will tell.  So far everything is turning out great!  (The white flower picture below is some sort of trees that bloom in my front yard....)

The pictures below are from around the neighborhood.  Is this not the prettiest stop sign you have seen? 

Let's see, what else....if you follow me on instagram, some of these are a repeat.  Last Fall, I planted spinach in my garden from seeds my sister sent me for my birthday.  I thought they were doing nothing or the rabbits ate it all.  Then last month, they sprouted and grew like crazy.  So fast actually I couldn't eat it all before it bolted.  I did pull off a ton of leaves and washed and froze them.  Perfect to add to smoothies that I like to have for breakfast when it is hot out.  I also made sriracha popcorn for a nice snack while I sat on my porch one evening.  The recipe is here.  It was delicious!  I also made this yummy peanut sauce from the Goop website.   It is pretty thin as written. If you try it and want it thick, don't start with as much water as they direct.  I ate this as a salad dressing, on noodles in a vegetable bowl, and as a dip for summer rolls.  It is a keeper.  Since I love lime, I added the zest of the lime, not just the juice as directed. 

So I guess that it is it for today.  I am sorry for the rambling post but I thought I should just try to catch up.  Here's to hoping I'll get more consistent in the coming weeks.   BTW, the book in the photo above is really good.  Life Reimagined by Barbara Bradley Hagerty.  it is about life at midlife and finding real happiness.  Sounds kind of hokey but is really good. I highly recommend it for all my friends in their 40s and 50s. 

My Mom! :) 

My Mom! :) 

Happy Mother's Day to all the mother's out there.  I'm heading to Clover tomorrow to see mine. Once again reminds me how great it is to be a short drive away.  "See" you again soon.  Let me know if you try the rice! 

Coconut Rice with Edamame and Leeks

by Catherine Craig

Prep Time: 14 minutes

Cook Time: 40 minutes

Keywords: entree side gluten-free vegan vegetarian coconut rice

Ingredients (4 servings)

  • 10 ounces (1 package) frozen shelled edamame
  • 2 Tbsp coconut oil
  • 3 medium leeks, white and light green parts, cut in half lengthwise, washed well
  • salt
  • 1 Tbsp minced ginger
  • 1 1/2 cups jasmine rice
  • 1 can light coconut milk
  • 1 1/4 cups water
  • Zest of 2 limes
  • 2 Tbsp lime juice
  • 3 Tbsp minced fresh cilantro


Place a steamer insert into a pan. Add several cups of water to the pan. Bring the water to a boil. Carefully pour the edamame into the steamer. Cover and steam about 7 minutes, until tender and not mushy. Remove from heat and set aside.

While the edamame cook, slice the leeks into thin, half moons.

Heat the oil in a large sauce pan over medium heat. Add the leeks and a large pinch of salt. Cover and cook about 10 minutes until the leeks are soft, stirring often. Lower the heat if they are cooking too fast and start to brown.

When tender, uncover and stir in the ginger. Cook about a minute.

Add the rice to the pan and stir to coat all the grains with oil and leeks.

Add the coconut milk and water. Bring to a boil. Cover and reduce heat to low. Cook 15 to 20 minutes until the rice is tender and liquid is absorbed.

Stir in the edamame, lime zest, lime juice. Cook a couple of minutes on low until edamame are heated slightly.

Stir in the cilantro. Taste and add salt and lime juice as needed.

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