The Recipe Trove

from AYIAVK by Jack Bishop

10 ounces frozen shelled edamame, about 2 cups

2 tablespoons canola oil

3 medium leeks, white and green parts, halved, washed well, and cut into thin strips

Salt

1 tablespoon minced ginger-root

1 1/2 cups jasmine or long-grain rice

1 14-oz can light coconut milk

1 1/4 cups water

2 tablespoons fresh lime juice

3 tablespoons minced fresh cilantro leaves

1. Bring several cups of water to a boil in a large saucepan.  Place the edamame in a steamer insert or basket and carefully lower it into the pot.  Cover and steam until the edamame are tender but not mushy, 7 to 10 minutes.  Remove the steamer insert or basket from the pot and set aside.

2. Heat the oil in a large saucepan over medium heat until shimmering.  Add the leeks and 1/2 teaspoon salt, cover, and cook, stirring occasionally, until the leeks are very soft, about 10 minutes. (Lower the heat if the leeks start to brown.) Uncover the pan, add the ginger, and cook until fragrant, about 1 minute.

3.  Add the rice and cook, stirring often, until the rice is coated with oil and glistening, about 1 minute.  Add the coconut milk and water and bring to a boil.   Reduce the heat to low, cover, and simmer until the rice is tender, 15 to 20 minutes.  Stir in the edamame and lime juice, cover, and continue to cook over low heat until heated through, about 2 minutes.  Stir in the cilantro and adjust the seasonings, adding salt to taste.  serve.