Edamame Pilaf (Rice with Soybeans) Recipe
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This dish is easy, colorful, tasty and very nutritious. The proportions of rice and soybeans can be varied to suit your preferences and available ingredients. Add extra flavor with herbs of your choice.
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2 tablespoons vegetable oil
1 tomato (substitute 1 cup canned tomato with juice)
1 cup uncooked rice, brown or white
3 cups broth and/or tomato juice
2 tablespoons chopped parsley
1 cup shelled edamame, fresh or frozen
salt and pepper
Chop onion and tomato, saving any juice from the tomato.
Heat oil in a skillet or saucepan and cook onion, stirring, for several minutes. Add rice and stir to coat all grains with oil. Cook 5 minutes. Add broth and any juice from the tomato (to make 3 cups liquid), parsley, 1 1/2 teaspoons salt, and cook 15 minutes (35 minutes for brown rice).
Add edamame and cook until crunchy-tender, about 10 minutes. Taste for seasoning. Serve warm.
Slow Cooker Rice
chicken bouillon granules
raw white rice
Orange Rice Pilaf
long grain and wild rice
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