Brown Rice & Edamame

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Cooking the rice in broth with sauteed onion gives it a rich, almost risotto-like flavor. Shelled edamame and sesame oil lend an Asian flair.

1 cup black or brown rice
1 white or yellow onion, diced
2 teaspoon vegetable oil
2 cup chicken broth*
1 package edamame in shells
1 tsp sesame oil
1 tbs soy sauce
Heat vegetable oil over medium heat. Add onion and cook until translucent. Add rice and cook for 1 minute.
Pour chicken broth over top and bring to a boil. Reduce heat to a simmer and cover. Cook for 20-30 minutes.
5 minutes before the timer goes off, cook edamame according to directions, shell.
In a small bowl, combine sesame oil and soy sauce. Pour the oil and soy sauce over edamame. Add to rice or serve on the side.

Original recipe

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