Ginger Edamame Rice
The edamame and rice are such a wonderful combination and the ginger gives the whole dish such a nice flavor.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 215
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 215
6 scallions, green and white parts separated
1 (2-inch) piece fresh ginger, peeled and cut into large chunks
2 garlic cloves, minced
kosher salt
1 1/2 cups basmati white rice
1 cup shelled frozen edamame
freshly cracked black pepper
Directions:
Fill a large pot with water and put over medium-high heat. Add the white whole scallion pieces, the ginger, garlic and a healthy pinch of salt. Bring to a boil, and cook about 5 minutes to infuse the water with the flavors.
Carefully add the rice to the boiling water, stir, and simmer the rice until cooked through but firm, about 15 minutes. During the last few minutes of cooking, add the edamame to the simmering water.
Meanwhile, slice the scallion greens and reserve. Drain the rice in a colander; remove the scallions, ginger and garlic, and discard. Transfer to a serving bowl and season with salt and pepper, to taste. Add 3/4 of the scallion greens and stir with a fork to fluff the rice and combine the ingredients.
Garnish the rice with the remaining scallions and serve immediately.
Source: foodnetwork.com
Carefully add the rice to the boiling water, stir, and simmer the rice until cooked through but firm, about 15 minutes. During the last few minutes of cooking, add the edamame to the simmering water.
Meanwhile, slice the scallion greens and reserve. Drain the rice in a colander; remove the scallions, ginger and garlic, and discard. Transfer to a serving bowl and season with salt and pepper, to taste. Add 3/4 of the scallion greens and stir with a fork to fluff the rice and combine the ingredients.
Garnish the rice with the remaining scallions and serve immediately.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
