I absolutely love this rice dish right now. Ever since coming back from Indonesia, I have been craving the cuisine like woah.

This is a simple 30 minute dish that is perfect for weeknight dinners or group dinners. I made just one cup of this on Monday and have been eating it all week for lunch and dinners intermittently.

The best part is that it can be made with ingredients you store in the cabinet and freezer, so it's simple to create in a pinch if needed. Edamame also has CRAZY protein - 12 grams in just half a cup - and is rich in [good] carbohydrates, dietary fiber, omega 3s, folic acid and vitamin K.


Mangos are super available right now, so I served this with a paprika and smoked sea salt baked cod with a mango relish. I used the remainder of the relish the next day with some avocado to make a salsa.

Yes I made this entire thing for myself. For blogging purposes obvi. (Also it tasted amazingly good).

Easy Edamame Coconut Rice Recipe

1 cup short grain brown rice
1 container lite coconut milk (I used 365 brand)
1 cup water
2-3 cloves smashed garlic
1 tbs minced ginger
1/2 package frozen shelled edamame
1 tbs chopped cilantro
Salt & pepper to taste

Mango Salsa Recipe

2 diced fresh mangoes
1/2 sweet onion
1 jalapeno (optional)
Garlic salt to taste
Salt and pepper to taste
Juice of 1 lime
Juice of 1/2 lemon
2 tbs chopped cilantro


Add water, coconut milk, rice, smashed garlic and ginger to a saute pan.

Heat until boiling, then reduce to a simmer, cover, and heat for 30-40 minutes or until all liquid is absorbed.

About 10 minutes before it looks "done" - about 30 minutes or so in - add the frozen edamame to the pot. No need to thaw, the beans will heat right up in the rice. Easy peasy.


Add salt and pepper to taste. Mix in freshly chopped cilantro after removed from heat.

I served this with a baked cod (400 degrees for 14 minutes) which I seasoned with paprika, smoked sea salt (Trader Js baby) and fresh lemon slices. Topped with mango salsa, which I made while the rice and fish were cooking.



I ate the rice for lunch and a few random dinners later in the week with roasted veggies, fried tempeh, and as a snack. Yes I said snack. No judgements please.


1 cup of uncooked rice makes 2+ cups of cooked rice, so you can easily double this dish if cooking for a larger group. It keeps well, and I like the stickiness that short grain brown rice has. You can also add the whole package of edamame if you desire.

How is your Mindful May going? Do you notice more peace and calm in your life? Step 1 - attitude of gratitude. Step 2 - be mindful of how you steal time from others.

Check back Monday for Week 3! Happy cooking.

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