Brown Rice And Edamame Recipes

EDAMAME MIXED RICE (MAZE GOHAN) RECIPE

Steps:

• Gather the ingredients.
• Wash brown rice well and drain until water runs almost clear. Allow rice to soak in clean water for 30 minutes.
• Cook rice according to rice cooker's instructions.
• While rice is cooking, cook frozen shelled edamame in boiling water for about 5 minutes until beans are tender. Drain and rinse with cold water. Set aside.
• After rice is done cooking, let rest in rice cooker for about 15 minutes. Transfer rice to a large shallow wooden sushi dish (or Japanese oke ).
• Gently incorporate the wakame-chazuke (green tea) furikake seasoning into rice. If available, use a Japanese shamoji or rice paddle for ease of use.
• Add bottled Nametake (seasoned mushrooms) to the rice and gently mix.
• Add cooked shelled edamame. Serve immediately.

BROWN RICE AND EDAMAME

Steps:

• In a medium saucepan, bring 1 1/2 cups lightly salted water to a boil. Add rice, reduce to a simmer; cover and cook, 30 minutes.
• Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes. In a small bowl, stir together lime juice, vinegar, oil, and sugar until sugar is dissolved.
• With a fork, stir lime juice mixture and scallions into rice; season with salt and pepper.

STIR-FRIED BROWN RICE WITH POBLANO CHILES AND EDAMAME

Steps:

• Roast the poblano chiles over an open flame or under a broiler, turning often until uniformly charred. Place in a bowl, cover tightly and allow to cool. Remove the charred skins, rinse briefly if necessary and pat dry. Cut in half, remove seeds and membranes, and cut into 2-inch strips. Set aside near your wok. It's best to wear plastic gloves when handling the chiles.
• Beat two of the eggs in a bowl, and season to taste with salt. Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates from the surface in a second or two. Add 2 teaspoons of the oil to the sides of the pan and tilt the pan to distrbute. Making sure that the bottom of the wok is covered with oil, carefully pour in the eggs. Cook for about 30 seconds or until the eggs set, tilting the pan so that the eggs spread out into a thin pancake. Once the pancake is set and beginning to color, flip it over with a metal spatula and allow to cook for five seconds. Remove to a cutting board, and roll up the pancake. Cut into thin strips, and set aside. Repeat with the other 2 eggs.
• Add the remaining oil to the wok, and then the ginger, garlic and scallions. Stir-fry 10 seconds. Add the rice, roasted poblano strips and edamame. Stir-fry for two minutes, scooping up and breaking up the rice, then pressing it into the pan and scooping it up again. Add the egg strips, cilantro, soy sauce, salt to taste and pepper. Stir-fry another 30 seconds to combine. Remove from the heat and serve.

BROWN RICE AND CHICKEN STIR-FRY WITH EDAMAME AND WALNUTS

Steps:

• Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)
• Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.
• Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.

BROWN RICE AND EDAMAME

Steps:

• In a med saucepan, bring 1 1/2 cups lightly salted water to boil.
• Add rice, reduce to a simmer; cover and cook, 30 minutes.
• Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes.
• In a small bowl, stir together lime juice, vinegar, oil, chili flakes (if using) and sugar until sugar is dissolved.
• With a fork, stir in lime juice mixture and scalliions into rice; season with salt and pepper.