Coconut Rice with Edamame and Sweet Potatoes
1 tsp. canola oil
1 cup sweet potato, peeled and diced
1/2 cup chopped scallions
1 tbsp. minced fresh ginger
10 oz. bag shelled edamame soy beans
1-1/4 cups jasmine rice
1 can (15 oz.) coconut milk
1-1/2 tbsp. lime juice
1 tsp. salt
1 cup water
1 tsp. grated lime zest
1/2 cup chopped peanuts (if desired)
Heat the oil in a large saucepan that has a lid over medium-low heat. Add the sweet potato, scallions and ginger and saute until the scallions have softened, about 4 minutes.
Stir in the edamame, rice, coconut milk, lime juice, salt and water. Bring the mixture to a boil, then cover. Reduce heat to low and cook until the rice is tender and the liquid has been absorbed, about 15 minutes.
Use a fork to fluff the rice then stir in the lime zest. If desired, top with peanuts to serve. Serves 4 to 6.