1 tsp oil
1 cup peeled and diced sweet potato
1/2 cup chopped scallions
1 Tbs minced fresh ginger
10-ounce bag shelled edamame
1-1/4 cups jasmine rice
15 ounce can coconut milk
1-1/2 Tbs lime juice
1 tsp salt
1 cup water
1 tsp grated lime zest
1/2 cup chopped peanuts
In a large saucepan with a lid, heat the oil over medium low. Add the sweet potato, scallions and ginger and saute until the scallions have softened, about 4 minutes.
Stir in the edamame, rice, coconut, lime juice, salt and water. Bring the mixture to a boil, then cover, reduce heat to simmer and cook until the rice is tender and the liquid has been absorbed, 15 minutes.
Use a fork to fluff the rice, then stir in the lime zest. Top with peanuts.
Showing posts with label edamame. Show all posts
Showing posts with label edamame. Show all posts
Sunday, November 1, 2009
Friday, June 19, 2009
Edamame Salad with Roasted Garlic Vinaigrette
This high-protein salad serves 4-6
Vinaigrette:
-one head garlic, with a half inch cut off top to reveal the cloves
-2 T. extra virgin olive oil (I'm partial to the Spanish olive oil from Trader Joe's)
-3 T. red wine vinegar
-3/4 tsp. coarse salt
-1/4 tsp. red-pepper flakes
-freshly ground pepper to taste
Salad:
-4 cups shelled edamame
-2 cups frozen corn kernels
-1 medium cucumber, quartered lengthwise and thinly sliced
-1/2 red onion, thinly sliced
-2 T. chopped fresh parsley
-4 ounces feta cheese, crumbled
-3/4 cup walnuts, toasted and chopped
To make the vinaigrette:
-Heat oven to 350 degrees. Drizzle garlic with a teaspoon of olive oil, wrap in parchment and then in foil, and bake until soft, about a half hour. Squeeze garlic out and mash with a fork until smooth.
-Whisk one tablespoon of the mashed garlic with the rest of the dressing ingredients.
To make the salad:
-Cook frozen edamame for 4 minutes in boiling water, drain, and spray with cold water to cool them. Cook the frozen corn for 1 minute in boiling water, drain and spray with cold water.
-Mix the beans and corn with cucumber, onion, parsley, feta, and walnuts. Toss in the vinaigrette. Refrigerate. Best served at room temperature, or slightly chilled.
Vinaigrette:
-one head garlic, with a half inch cut off top to reveal the cloves
-2 T. extra virgin olive oil (I'm partial to the Spanish olive oil from Trader Joe's)
-3 T. red wine vinegar
-3/4 tsp. coarse salt
-1/4 tsp. red-pepper flakes
-freshly ground pepper to taste
Salad:
-4 cups shelled edamame
-2 cups frozen corn kernels
-1 medium cucumber, quartered lengthwise and thinly sliced
-1/2 red onion, thinly sliced
-2 T. chopped fresh parsley
-4 ounces feta cheese, crumbled
-3/4 cup walnuts, toasted and chopped
To make the vinaigrette:
-Heat oven to 350 degrees. Drizzle garlic with a teaspoon of olive oil, wrap in parchment and then in foil, and bake until soft, about a half hour. Squeeze garlic out and mash with a fork until smooth.
-Whisk one tablespoon of the mashed garlic with the rest of the dressing ingredients.
To make the salad:
-Cook frozen edamame for 4 minutes in boiling water, drain, and spray with cold water to cool them. Cook the frozen corn for 1 minute in boiling water, drain and spray with cold water.
-Mix the beans and corn with cucumber, onion, parsley, feta, and walnuts. Toss in the vinaigrette. Refrigerate. Best served at room temperature, or slightly chilled.
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