The other night, I made a ridiculously easy dinner of roasted chicken and wanted a side dish that was healthy, light, and springy. With frozen edamame in my freezer and Texmati brown rice in my pantry, I cooked up this little dish.
Since baby soybeans are loaded with protein and fiber and are a good source of iron and folate, this side dish would also make a very nutritious vegetarian meal, especially if you stir in some other veggies like I did. The green onions, toasted sesame oil, and lime juice keep this basic recipe from being bland. Get it when you read more.
Ingredients Coarse salt and ground pepper Directions Serves 4.
Brown Rice and Edamame
3/4 cup long-grain brown rice
1 1/4 cups frozen shelled edamame
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 1/2 teaspoons toasted sesame oil
1/2 teaspoon sugar
3 scallions, thinly sliced on the diagonal
Coarse salt and ground pepper