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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I got this recipe from Everyday Food Mar/2006 edition. I thought it was perfect on it's own! (DH thought it was perfect with a Ribeye on the side) Ingredients:
3/4 cup long grain brown rice |
1 1/4 cups frozen edamame, shelled |
1 tablespoon fresh lime juice |
1 tablespoon rice vinegar |
1 1/2 teaspoons sesame oil, toasted |
1/2 teaspoon sugar |
3 scallions, thinly sliced on the diagonal |
salt |
pepper |
crushed red pepper flakes (my own addition) |
Directions:
1. In a med saucepan, bring 1 1/2 cups lightly salted water to boil.
2. Add rice, reduce to a simmer; cover and cook, 30 minutes.
3. Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes.
4. In a small bowl, stir together lime juice, vinegar, oil, chili flakes (if using) and sugar until sugar is dissolved.
5. With a fork, stir in lime juice mixture and scalliions into rice; season with salt and pepper.
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