Prep 10 mins
Cook 45 mins
I got this recipe from Everyday Food Mar/2006 edition. I thought it was perfect on it's own! (DH thought it was perfect with a Ribeye on the side)
- 3⁄4 cup long grain brown rice
- 1 1⁄4 cups frozen edamame, shelled
- 1 tablespoon fresh lime juice
- 1 tablespoon rice vinegar
- 1 1⁄2 teaspoons sesame oil, toasted
- 1⁄2 teaspoon sugar
- 3 scallions, thinly sliced on the diagonal
- crushed red pepper flakes (my own addition)
- In a med saucepan, bring 1 1/2 cups lightly salted water to boil.
- Add rice, reduce to a simmer; cover and cook, 30 minutes.
- Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes.
- In a small bowl, stir together lime juice, vinegar, oil, chili flakes (if using) and sugar until sugar is dissolved.
- With a fork, stir in lime juice mixture and scalliions into rice; season with salt and pepper.
I thought this was a uniquely tasty rice dish. Loved the tangy, nutty, lime flavors in the sauce. Made as directed, the rice was overcooked. I think adding an extra 1/4 cup of water would prevent that next time. Thanks--made a filling and healthy lunch.
I have prepared this twice in the past week. The first time it was just so-so. I think that was because there was just not much flavor in the sesame oil. I went shopping and found much better sesame oil, but was not able to locate 'toasted' sesame oil. Anyway we all like this very much, and if able to find the toasted sesame oil, that may make another big change for the better. Thanks for the recipe....katie in the UP.
I really loved this. I used my rice cooker to cook the beans and rice together and they turned out perfectly. The dressing gives the rice a sharp tangy flavour. I could eat this as it is in a big bowl! We served it with some miso tofu, spring rolls, dipping sauce and wasabi onions - yum!