Best Edamame And Shiitake Rice Recipes

EDAMAME RICE

Steps:

• In a large bowl rinse rinse with cool water until the water runs clear. Drain excess water. Place rinsed rice into a rice cooker pot with 1 cup water and set to cook. This will take about 15-20 minutes.
• Heat a small pot of water to a rolling boil. Add shelled edamame and boil for about 3-5 minutes or until edamame are tender.
• Allow rice to cool for 10 minutes upon completion. Add edamame, furikake, and nametake. Toss to combine.
• Best served warm.

EDAMAME WITH SHIITAKE

Steps:

• Place frozen shelled edamame in a microwave-safe bowl with 2 tablespoons of water. Cover and cook on high for 6 to 8 minutes, stirring halfway through cooking time. Let stand covered 1 minute.
• Meanwhile heat oil in large skillet on medium-high heat. Add sliced mushrooms and saute for 5 minutes. Add soy sauce, garlic, fried rice seasoning, and cooked and drained edamame. Stir to combine. Serve hot.

EDAMAME FRIED RICE

Steps:

• Heat a large skillet over high heat. Remove from the heat and coat with cooking spray. Return the skillet to the burner and add the eggs, turning the pan to coat it with a thin layer of eggs. Cook 30 seconds, loosening the inside edges of the eggs with a spatula. Gently flip the eggs over and cook 10 to 15 seconds. Transfer the eggs to a cutting board.
• Heat the same skillet over medium heat. Add half the oil. Add the mushrooms, bell pepper, broccoli, and kale. Cook 4 to 5 minutes, turning often, until the vegetables soften. Add the garlic and ginger. Cook 1 minute, until it becomes fragrant.
• Increase the heat to high. Push the vegetables to one side of the skillet and add the remaining olive oil, and the rice. Cook 1 to 2 minutes, turning the rice over with a metal spatula and scraping up bits that stick to the pan. Add the edamame and soy sauce and remove from the heat. Stir two or three times to mix in the soy sauce.
• Thinly slice the eggs. Top the rice mixture with the eggs and scallions and serve.

EDAMAME AND SHIITAKE RICE

Steps:

• Soak 1 ounce dried shiitake mushrooms in 2 cups boiling water, covered, until soft, 40 minutes. Drain, reserving the liquid. Discard the stems and chop the mushrooms. Cook 2 cups sushi rice as the label directs, using 1/2 cup mushroom-soaking liquid in place of 1/2 cup water. Cook 1 1/2 cups frozen edamame in salted boiling water until tender, 6 minutes. Add the edamame and shiitakes to the rice; season with salt.
• Per serving: Calories: 303; Total Fat: 2 grams; Saturated Fat: 0 grams; Protein: 9 grams; Total carbohydrates: 61 grams; Sugar: 1 gram; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 123 milligrams Photograph by Con Poulos