Rice and Edamame

Haven’t written for a long time it seems…. work has kept me more busy than I’d like, so haven’t done much cooking. However, thought I’d put this “quick” recipe down that I like to fix when I don’t have to think much. It takes a bit of time to cook the brown rice, but the hands on is totally low.

Edamame are green soybeans and are a good protein source. Historically, edamame come from Asian cultures. I first tasted this dish when my sister prepared it with white rice. Since our family likes brown rice, I used that and added the saffron which gives a nice subtle flavor.

Brown Rice and Edamame

1 cup brown rice
4 cups water, divided
1 tsp. sea salt, divided
pinch of saffron
2/3 cup. frozen edamame, shelled
Soy sauce, to taste

Directions:
1. Boil 2 cups water and add 1/2 tsp. sea salt and a pinch of saffron threads.
2. Add the rice, turn heat to low, cover, and cook for 30-40 minutes or until water is absorbed.
3. In a separate cooking pan, bring another couple cups of salted water to boil. Add edamame and boil 3-5 minutes. Drain.
5. Put rice in bowl, top with edamame and season with soy sauce.
6. Servers 2-3

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