If I had to compile a list of my favorite foods, rice (and eggs) would be at the top. This humble grain is simple to prepare, can be an accompaniment to a number of dishes including tempura or seared ahi, or it can be turned in to something show stopping like this dish. Here is a healthy and flavorful rice dish that is a snap to make. The edamame mix beautifully with the cooked brown rice and sesame seeds.
Brown rice can take a while to cook so plan ahead. You can make this in the morning, cover and refrigerate then heat slightly before serving. This dish is best served at room temperature.
This rice goes well with orange chicken, grilled teriyaki salmon, and all types of tofu dishes. I can be thoroughly content eating this rice with a side of kimchi or Japanese pickles.
- 1 cup medium grain brown rice, cooked according to package directions
- 1 cup frozen shelled edamame
- ½ teaspoon sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon sesame oil
- kosher salt
- 2 scallions thinly sliced on the diagonal
- black roasted sesame seeds
- Cook rice in a rice cooker or on the stovetop according to package directions.
- Cook frozen edamame in a small pot of boiling water for 4-5 minutes. Drain well.
- In a small bowl, dissolve sugar in lime juice and rice vinegar. Add sesame oil and stir to combine. Set aside.
- Transfer rice to a medium bowl. Fluff rice with a fork. Sprinkle ¼ teaspoon of kosher salt and stir into the rice . Add edamame, dressing and sesame seeds. Stir well to combine the flavors, adding more salt to taste. Sprinkle scallions over the rice before serving.
