Coconut Rice Bowls With Mango

Ingredientes

1 tablespoon coconut oil (refined or unrefined)

1-inch piece fresh ginger

3 cups water

One 14.5-ounce can coconut milk

1½ cups uncooked jasmine rice

2 cups frozen shelled edamame

1 tablespoon maple syrup or honey

½ teaspoon fine sea salt 2 large mangoes, diced Minced red onion and cilantro for topping (optional)

1 lime, cut into wedges (optional)

Instruções

1. In a large saucepan over medium heat, melt the coconut at

2. Using a Microplane, grate the ginger into the oil and str to coat. Cook for 1 minute.

3. Add the water and coconut milk to the pan, turn the heat to high, and bring to a boil.

4. Add the rice to the pan, turn the heat to medium, and let simmer for 12 to 15 minutes, stirring occasionally, or until the rice is soft and the liquid is mostly absorbed.

5. Stir the edamame, maple syrup, and salt into the rice. Turn off the heat, cover, and let sit for 5 minutes.

6. Transfer the mixture to a serving bowl and top with the mango and your choice of other toppings.

7. Serve the grain bowl with a squeeze of lime juice (or not).