The last time I posted an edamame recipe, a few of my southern hemispherian friends asked, "What's edamame?" Well, it's just soybeans. Here in California I find them, shelled, ready to steam, in the freezer section of the regular supermarket alongside the peas and corn. They are super yummy and good for you.
So here's another recipe the utilizes these little beans of goodness. It's adapted from a Weight Watchers cookbook.
BROWN RICE AND EDAMAME SALAD
1/2 cup brown rice
1-1/2 cups frozen shelled edamame
1 teaspoon grated lime zest
3 tablespoons lime juice
1 tablespoon soy sauce
2 teaspoons olive oil
1/4 teaspoon salt
1 carrot, shredded
1 red bell pepper, seeded and diced
1/2 small red onion, diced
Cook the rice. Transfer it to a plate to cool.
Meanwhile, cook the edamame in boiling water for 5 minutes. Drain, rinse under cold water, drain again. Set aside.
Whisk together the zest, lime juice, soy sauce, oil and salt in a large bowl. Add the rice, edamame, carrot, bell pepper and onion, and toss to combine.
Fabulous as a light meal, or as a side dish. Just as yummy the next day.