Ginger Edamame Rice
- 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
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.
Recipe courtesy of Claire Robinson, 2009
Recipe courtesy of Sandra Lee