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.

Ingredients:

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



Directions:
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.