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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A fun twist on a popular side dish. This is my rendition of a recipe that first appeared in Vegetarian Times magazine. Though typically served hot, leftovers make a great lunch salad served at room temperature. Ingredients:
2 teaspoons vegetable oil |
1/2 cup chopped red pepper |
1/3 cup chopped spanish onion (or other mild white onion) |
2 minced garlic cloves |
1 1/2 cups fresh shelled edamame or 1 1/2 cups frozen shelled edamame |
2 cups fresh corn or 2 cups frozen corn |
3 tablespoons vegetable stock |
1/2 teaspoon sea salt |
1/4 teaspoon white pepper |
1 tablespoon chopped parsley |
2 tablespoons chopped fresh basil |
Directions:
1. Note: If you are using frozen edamame, prepare first before making this dish. Usually that means boiling the beans in water (omit salt) for 5 minutes and draining.
2. Heat oil in a large nonstick skillet over medium heat. Add the onions and bell pepper and cook for 1 minute, stirring as needed. Add the garlic and cook an additional minute continuing to stir.
3. Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
4. Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.
5. Serve.
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