shelled eda mame

edamame (soy beans) are a great source of protein with a vegetable-y flavor


Alyssa in our kitchen says, “Edamame, fresh soybeans, are a delicious and low-fat source of protein.  When the kitchen inherited a giant box of edamame we got by mistake, I had the opportunity to create this recipe to use them up!  I’ve adjusted the amounts so you can make this at home.”

Serves 6                                                                

1½ C short grain brown rice 2-3 Tbsp black truffle oil
3 C water (or vegetable stock) ¼ C red wine vinegar
One 10 oz bag of frozen, shelled edamame 1 bunch fresh parsley, chopped
½ C extra virgin olive oil (EVOO) 1 tsp sea salt (or to taste)
3 Tbsp chopped roasted garlic (see Note)  1 tsp black pepper (or to taste)
1 lb chopped mushrooms (any kind)

“Place rice and water in a small pot with a tight-fitting lid.  Bring rice and liquid to a boil, lower heat, cover pot and simmer 40-45 minutes, or until water is absorbed and rice is cooked.  In the meantime, place edamame in a small bowl and cover with boiling water to defrost.  Drain well.

“Place the cooked brown rice in a large bowl.

“Heat EVOO in a sauté pan until hot.  Sauté roasted garlic until it practically dissolves.  DO NOT LET GARLIC BURN or it will get bitter.  Add mushrooms and toss them until coated with the oil. (You can add more EVOO if needed — different mushrooms absorb different amounts of liquid.)

Cook mushrooms until soft and brown.  Sprinkle with truffle oil and stir until just combined.  Pour mushroom mixture on top of rice.  Deglaze the hot pan with the red wine vinegar and scrape up all the bits of garlic and mushroom that have stuck to the pan.  Pour this sauce over rice and mushroom mixture.  Toss in the drained edamame and the fresh parsley.  Season to taste with salt and pepper.

Note:  To roast garlic, peel cloves (or use cloves already peeled).  Place a large piece of aluminum foil in a heat proof pan.  Put the cloves of garlic on the foil and drizzle with a healthy dose of EVOO. Close foil, making a pouch that rests in the heat proof pan.  Place in a 400 degree oven for about a half hour.  Open and check for doneness.  The cloves should be soft and golden brown.  If not, continue cooking and check every 10 minutes. Roasting garlic mellows it significantly and adds a delicate earthiness to any dish.  I like to roast heads of garlic at a time and leave them in the refrigerator covered in a little olive oil.  They will last for weeks like this.