Tuesday, March 23, 2010

Rosemary Rice and Edamame

1.5 c. white rice, uncooked
3.5 c. chicken or vegetable broth
1/2 tsp dry rosemary
1 bunch green onions
1 c. cooked, shelled edamame
3 T butter
salt to taste (the amount of salt you add will depend on the saltiness of your broth)
fresh ground black pepper to taste

Trim and wash green onions and thinly slice the white and edible green parts. In a medium saucepan, melt butter over medium heat. Add rice and green onions and saute for about 5 minutes, stirring frequently, until rice is coated and onions are softened. Add broth and rosemary and bring to a boil, then cover the pot and turn the heat down until the pot is at a low simmer. Cook until rice is soft and liquid is absorbed, about 20 minutes. Stir in edamame. Serve immediately.

This would be good with a couple of finely diced shallots in place of the green onions, or fava beans or even possibly green baby limas in place of the edamame.

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