Wednesday, May 15, 2013

 

Pineapple Ginger Rice with Edamame


  • 3/4 cup low-sodium vegetable broth
  • 1 tablespoon finely grated ginger
  • 2 tablespoons brown rice miso or light yellow miso
  • 4 cups cooked brown rice
  • 2 cups shelled edamame
  • 1 1/2 cup chopped fresh pineapple
  • 1/4 cup chopped fresh cilantro

Method: 
In a large, deep skillet, bring broth and ginger to a simmer over medium high heat; simmer for 2 minutes. Remove skillet from heat and whisk in miso. Return to heat, add rice, edamame and pineapple, toss gently and cook until liquid is absorbed and rice is hot throughout, 3 to 5 minutes more. Stir in cilantro and serve

# posted by Chelsea @ 1:56 PM
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