Wednesday, April 28, 2010

Basmati Rice with Edamame and Orange Zest

If you have never had edamame (soy beans) I suggest you try them. They are a good source of protein and are very versatile. They are firmer than most beans and have a subtle flavor. You can add them to soup, rice (as in this recipe), or any thing else that calls for beans. They even make a great side dish with a little salt and butter. You can get them shelled (recommended for adding to recipes) or still in the pod. A quick and easy way to eat them from the pod is to boil them in a pot of salted water. Drain and serve hot sprinkled with a little more salt (if desired). Remove from the pods and eat. You will often see them served this way in sushi and Asian cuisine restaurants as an appetizer.

I love basmati rice because it is aromatic and is more flavorful than regular white rice. However, if you don’t have basmati rice you can use whatever you have on hand.


2 cups frozen shelled edemame – thawed – if still cold place in microwave for 1 minute before adding to rice.

4 cups of vegetable or chicken broth (can use water if you do not have broth, just add a little more salt).

2 cups basmati rice

1/2 tsp salt (if desired)

1 tsp orange zest

¼ tsp fresh ground pepper

In a large pot, bring the broth and salt to a boil. Add the rice, stir, reduce heat and cover. Cook until tender about 15-20 minutes. Remove from heat, stir in the zest, pepper and edemame. Cover and let sit about 5 minutes.