Edamame With Tomatoes and Cilantro |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I have become a big fan of recipes that are deceptively simple but good. Bonus if they are relatively quick. This is a new favorite out of the Bittman book: How to Cook Everything Vegetarian with a couple of small changes. I serve it with brown rice for a nice meal in under 45 minutes. Ingredients:
2 tablespoons olive oil |
1 small onion, chopped |
1 tablespoon garlic, minced |
1 teaspoon cumin, ground |
1 1/2 cups tomatoes, chopped or 1 (14 ounce) can diced tomatoes, undrained |
2 cups frozen edamame |
salt and pepper |
1/4 cup cilantro |
Directions:
1. Heat the oil in a large skillet over medium-high heat. When warm add onion and garlic. Cook, stirring occasionally, until the onion is soft. About 3 minutes.
2. Add cumin and edamame and cook until the edamame are thawed and heated through. About 5 minutes.
3. Stir in tomatoes, salt, and pepper. Cook, stirring, until tomatoes are heated through and beginning to release juices. About 3 minutes.
4. Take off the heat and stir in cilantro. Serve warm.
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