Ginger Edamame Rice

By traciesparks

Fantastic! I used the hunk of ginger I had which was slightly more than the 2", added the whole bag of edamame (16 oz. and a "generous" handful of chopped cilantro. (What can I say, I love the stuff! Think this will be on the table again and again. -

Ingredients

• 6 scallions, green and white parts separated
• 1 (2-inch) piece fresh ginger, peeled and cut into large chunks
• 2 garlic cloves, minced
• Kosher salt
• 1 1/2 cups basmati white rice
• 1 cup shelled frozen edamame
• Freshly cracked black pepper
• See more at: http://www.foodnetwork.com/recipes/claire-robinson/ginger-edamame-rice-recipe/index.html#sthash.ViIN9EQc.dpuf

Details

Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Fill a large pot with water and put over medium-high heat. Add the white whole scallion pieces, the ginger, garlic and a healthy pinch of salt. Bring to a boil, and cook about 5 minutes to infuse the water with the flavors.

Carefully add the rice to the boiling water, stir, and simmer the rice until cooked through but firm, about 15 minutes. During the last few minutes of cooking, add the edamame to the simmering water.

Meanwhile, slice the scallion greens and reserve. Drain the rice in a colander; remove the scallions, ginger and garlic, and discard. Transfer to a serving bowl and season with salt and pepper, to taste. Add 3/4 of the scallion greens and stir with a fork to fluff the rice and combine the ingredients.

Garnish the rice with the remaining scallions and serve immediately.