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–+ servings
Sunchokes and coconut lime rice in a bowl.

Sesame Lime Sunchokes over Coconut Rice

As far as an easy dinner goes, this recipe is extraordinarily fun, plus a great use of springtime sunchokes. The sunchokes get roasted until they are nice and potato-chip-like, making them the perfect topping for a quick and creamy coconut rice. The sesame lime breadcrumbs are so good they could be eaten on their own, and if I'm extra snacky, they may never make it to the plate ;)
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 to 5 people

Equipment

Ingredients

  • 1 pound sunchokes
  • 1/2 (5 oz) yellow onion
  • 1-inch knob of fresh ginger
  • 1 lime, for zest, juice and wedges
  • 2 Thai chilies
  • 2 cups (4 oz) cilantro, divided
  • 1/4 cup extra-virgin olive oil, divided
  • 2 teaspoons cumin, divided
  • 1/2 teaspoon Aleppo pepper
  • 1 1/2 teaspoons Diamond Crystal kosher salt, plus more to taste
  • Freshly ground black pepper
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon white sesame seeds
  • 1/2 teaspoon smoked paprika
  • 1 cup short grain white rice
  • 1 (13.5 oz) can coconut milk
  • 2 cups frozen shelled edamame

Instructions 

  1. Preheat the oven to 375°F convection or 400°F standard.
  2. Begin with your mise en place: Thinly slice 1 pound of sunchokes and scatter them on a baking sheet. Dice 1/2 of a yellow onion, grate the knob of ginger, zest the lime and halve it. Thinly slice 2 Thai chilies and finely chop 2 cups of cilantro. Set this all to the side.
  3. Drizzle the sunchokes with 1 tablespoon of olive oil and season them with 1 teaspoon cumin, 1/2 teaspoon of Aleppo pepper, 1/2 teaspoon of kosher salt, and black pepper. Mix, then roast in the oven for 25-30 minutes, shaking and mixing halfway through. They should come out golden and crispy.
  4. Place a large pan with a fitted lid over medium heat. Add 1 tablespoon of olive oil, 1/2 cup of panko breadcrumbs, 1 tablespoon of white sesame seeds, and 1/2 teaspoon of kosher salt. Toast for 2-4 minutes, until one shade darker and golden. Transfer this to a bowl and mix in the lime zest and the juice from half the lime. It’ll taste great on its own, so set it to the side before it’s all gone.
  5. Put the same pan back over medium heat. Add the remaining 2 tablespoons of olive oil, diced onion, grated ginger, chilies, remaining 1 teaspoon of cumin, and 1/2 teaspoon of smoked paprika. Season with 1/2 teaspoon of kosher salt and cook for 5-6 minutes, until the onion is softened.
  6. Now, stir in half the chopped cilantro. Add 1 cup of white rice and the can of coconut milk. Fill the empty coconut milk can with water 1 1/2 times and pour that in as well (about 20 oz of water total). Bring this to a simmer, cover, and let simmer for 25-30 minutes, or until it has the consistency of soupy risotto and the rice is soft.
  7. When the rice is finished, taste and season with salt. Then add 2 cups of frozen edamame, the remaining cilantro and stir. Scatter the roasted sunchokes on top, followed by the sesame lime breadcrumbs. Scoop and serve with lime wedges!
Serving: 1 bowlCalories: 398kcalCarbohydrates: 42gProtein: 12gFat: 18g