Honey Sauteed Pears with Edamame Over Coconut Rice

Could I have made that title longer?  Actually that’s the shortened one!  This dish has so much happening I had trouble naming it 🙂


Pictured I used the large red pears but any will work as long as they are not too soft.  Keep the ripe ones for eating.  Roasting or sauteeing pears requires them to be just the under side of ripe.  Still sweet and delicious, they hold up better.

Brown rice adds a sweet nuttiness to this dish that is perfectly complimented by the coconut and lime.  Dressed to impress this dinner is ready in 40 minutes or less if you make the rice ahead of time.  OR if you’re short on time a nice long grain white rice will do just fine.

Print RecipeHoney Roasted Pears with Edamame Over Coconut Rice

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Course Main Dish

Prep Time 10 minutes Cook Time 40 minutes

Servings

people

MetricUS Imperial

Ingredients


Rice Bowl

  1. 4 large Pears If the pears are small I do 1 per person, if large 1/2 per person

  2. 1 teaspoon Honey

  3. 1/2 Lime, juiced

  4. 1 tablespoon Coconut Oil

  5. 1 cup Brown Rice, cooked

  6. 1/2 head Chinese Cabbage, finely sliced or savoy

  7. 1 cup Edamame shelled

  8. Salt and Pepper to taste


Dressing

  1. 1 can coconut milk

  2. 1 teaspoon Coriander, ground

  3. 1 teaspoon Ginger, ground

  4. 1/2 teaspoon Lemon Grass, ground If using fresh lemon grass thinly slice and cook in coconut milk for 10-15 minutes until flavors have been released then strain before adding in the rest of the ingredients

  5. Juice and zest of 1/2 Lime

Course Main Dish

Prep Time 10 minutes Cook Time 40 minutes

Servings

people

MetricUS Imperial

Ingredients


Rice Bowl

  1. 4 large Pears If the pears are small I do 1 per person, if large 1/2 per person

  2. 1 teaspoon Honey

  3. 1/2 Lime, juiced

  4. 1 tablespoon Coconut Oil

  5. 1 cup Brown Rice, cooked

  6. 1/2 head Chinese Cabbage, finely sliced or savoy

  7. 1 cup Edamame shelled

  8. Salt and Pepper to taste


Dressing

  1. 1 can coconut milk

  2. 1 teaspoon Coriander, ground

  3. 1 teaspoon Ginger, ground

  4. 1/2 teaspoon Lemon Grass, ground If using fresh lemon grass thinly slice and cook in coconut milk for 10-15 minutes until flavors have been released then strain before adding in the rest of the ingredients

  5. Juice and zest of 1/2 Lime

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Instructions


Cook brown rice according to package directions. When rice has about 15 minutes left begin making the dressing and pears.

Add all dressing ingredients to a medium sized pot. Simmer on medium-low for 10 minutes until flavors are incorporated and coconut milk has reduced slightly.

Thinly slice pears, drizzle with honey and juice of 1 lime. Place tablespoon of coconut oil in a skillet. Heat oil, add pears and saute for 5-8 minutes.

Finely slice the cabbage and divide into 4 bowls (or plates).

Top with cooked rice. Note: if the rice is warm it will slightly cook your cabbage. My children like it this way 🙂

Add edamame. Pour on 1/4 of the warm dressing. Add salt and pepper to taste. Top with sauteed pears, serve and enjoy.

Recipe Notes


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