Once it had cooked for about a half hour, I fluffed it up a bit, stirred in some microwaved edamame and a little sesame oil and soy sauce. The sesame oil is key because it adds a nice flavor and smooth texture to the whole dish. The end result was not exactly like the one at Rice, but it still made me very happy. I’m always looking for ways to bring a little green in my meals without losing flavor and this did just that. The rice was really flavorful and the edamame added a nice textural variation. It’s good stuff.
Black Rice & Edamame
makes 2 big or 4 small servings
1/2 cup black rice (sometimes called forbidden rice)
1/2 white onion, diced
1 teaspoon vegetable oil
1 cup chicken broth*
1/2 cup edamame, shelled
1/2 teaspoon sesame oil
1 teaspoon soy sauce
1. Heat vegetable oil over medium heat. Add onion and cook until translucent.
2. Add rice and cook for 1 minute.
3. Pour chicken broth over top and bring to a boil.
4. Reduce heat to a simmer and cover. Cook for 30 minutes.
5. 5 minutes before the timer goes off, cook edamame.
6. In a small bowl, combine sesame oil and soy sauce.
7. Remove the cover from the rice and fluff.
8. Pour the oil and soy sauce over top and add the edamame. Stir to incorporate.
*You can substitute vegetable broth or water, but the water won’t give it as much flavor
Thank you for sharing, Kelly! This looks like an easy and fabulously quick weeknight meal
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(Images: Kelly of Eat Make Read)