black rice & edamame
There’s a restaurant near Aaron’s office called Rice that makes, you guessed it, really good rice. There’s one dish that I always get and it comes with this crazy amazing black rice with edamame. It’s the kind of dish that when Aaron told me about it, I was a little iffy on, but then when I tried it I was a happy, happy lady. After having it a few times and thinking about it many more, I decided that it was time recreate it at home.
I picked up a bag of black rice (it was labeled “forbidden rice”) and a bag of frozen edamame at the store. I decided to treat the rice a little like risotto, a little like regular rice, so I started out by frying up a little bit of onion in a pan to get a nice base flavor. After the onions turned clear, I added the rice and let it get a little heat for a minute or two. I then poured a cup of chicken stock over top, brought it to a boil and put a lid on it.
Once it had cooked for about a half hour, I fluffed it up a bit, stirred in some microwaved edamame and a little sesame oil and soy sauce. The sesame oil is key because it adds a nice flavor and smooth texture to the whole dish. The end result was not exactly like the one at Rice, but it still made me very happy. I’m always looking for ways to bring a little green in my meals without losing flavor and this did just that. The rice was really flavorful and the edamame added a nice textural variation. It’s good stuff.
black rice & edamame
makes 2 big or 4 small servings
|1/2 cup black rice (sometimes called forbidden rice)
1/2 white onion, diced
1 teaspoon vegetable oil
1 cup chicken broth*
1/2 cup edamame, shelled
1/2 teaspoon sesame oil
1 teaspoon soy sauce*You can substitute vegetable broth or water, but the water won’t give it as much flavor
1. Heat vegetable oil over medium heat. Add onion and cook until translucent.
2. Add rice and cook for 1 minute.3. Pour chicken broth over top and bring to a boil. Reduce heat to a simmer and cover. Cook for 30 minutes.
4. After about 15 minutes, bring a small pot of water to a boil. Five minutes before the timer for the rice goes off, cook edamame for 4-5 minutes.
5. In a small bowl, combine sesame oil and soy sauce.
6. Remove the cover from the rice and fluff.
7. Pour the oil and soy sauce over top and add the edamame. Stir to incorporate.