Coconut Macadamia Rice with Edamame ~IF I CAN DREAM~

While cooking at the If I Can Dream House, I seemed to be on a coconut kick. The cast, especially Gig and Amanda, loved this rice and it's delicious alone or with fish, chicken, shrimp or tofu prepared with Asian flavors. You can also make this with brown rice if you prefer.  Enjoy!

Serves 5-7

2 cups white rice (I like to use jasmine rice)
2 1/2 cups water
1 1/2 cups light coconut milk
3 teaspoons sea salt or kosher salt (any salt will do)
1 1/2 cup macadamia nuts, roasted and chopped finely
1/4 cup olive oil or grapseed oil and salt to taste
2 cups edamame(soy beans), shelled and frozen
1-2 teaspoons coconut extract (to taste)
1/4 cup butter, salted
2 cups shredded, sweetened coconut

1.Preheat oven to 400 degrees F. Line cookie sheet with parchment paper. Set aside.

2. In a medium sized pot or rice cooker add rice, water, coconut milk and salt. If using pot, bring to a boil over medium-high heat, cover and reduce heat to medium. Simmer until all liquid has been absorbed; 25-30 minutes. With rice cooker, just turn on as directed.

2. While rice is cooking, place chopped macadamia nuts in preheated oven on lined cookie sheet and roast for 5-8 minutes, or until light golden brown. Use a spatula to turn them every few minutes for even roasting. Watch them closely so they don't burn. Remove from oven and let cool.

3. In large saute pan, add oil and heat on high for 1-2 minutes. Add edamame and sprinkle with salt. Cook over medium-high heat for 8-10 minutes or until beans begin to brown in parts, appear "grilled" and are al dente in texture. Add macadamia nuts during the last 2-3 minutes of cooking and stir to combine. 

4. When rice is done put in large bowl. Add coconut extract and butter then fold in softly using large spoon until butter is melted. Add edamame mixture and coconut flakes and fold into rice. Serve while hot.