black rice & edamame

May 12th, 2009

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.

 

Comments: 11 Total

  1. kate

    May 12, 2009 at 7:24 am

    I could live off of the vegetarian meatballs with black rice from Rice!! mmmmm

  2. Whitney

    May 12, 2009 at 8:08 am

    I am intrigued by this combination.

  3. Jayme

    May 12, 2009 at 2:27 pm

    ahh! I LOVE Rice! Their tofu ‘meatballs’ are so, so good. Any chance you want to re-create that recipe?! ;)

  4. Dana

    May 12, 2009 at 4:45 pm

    This would be an awesome side with tofu satays and peanut sauce. Yum! I bought a bag of black rice forever ago and it has just been sitting in my pantry. Thanks for the suggestion!

  5. Brittany (He Cooks She Cooks)

    May 12, 2009 at 10:50 pm

    Some friends and I competed in an Iron Chef Rice Battle at my university and now we have all these different rices left over. I tried the green bamboo and thai purple, but not the chinese black. Actually, I just bought edamame yesterday so this is perfect. I’m totally going to try this.

  6. life according to celia

    May 13, 2009 at 1:28 am

    i just found your blog, and i’m pretty sure this is love. this dish looks off the chain! i’m a chef and have worked in catering for years. i just ventured out on my own, but at the last company i worked for i was known as a rice maker extraordinaire. can’t make a crepe to save my life, but rice… perfect every time. can’t wait to make this for myself…

  7. Arundathi

    May 13, 2009 at 5:55 am

    I had black rice at a French-ish restaurant here in Chennai, India, and I absolutely fell in love with it. They actually imported it. I looked in about a dozen stores, but none carry it.

    It is absolutely delicious and your photos are amazing as always!

  8. Sahana

    May 14, 2009 at 5:36 pm

    Rice is my favorite restaurant! I haven’t tried the black rice with edamame before, but I love the pad thai and the deep friend bananas :)

  9. links london

    April 6, 2010 at 9:46 pm

    thank you very much !

  10. Wendy

    May 13, 2010 at 9:43 pm

    I have been loving this black jasmine rice for the last few months – I found it at my co-op (in Mpls) and this recipe sounds like a perfect way to work in the edamame with this great nutty rice, so thanks for posting this! This is my first time looking at your site, but I see a few posts about rhubarb. I wonder if you have ever made rhubarbaritas? Basically it is a margarita with rhubarb juice. Very great. I think you would like them: http://splendidtable.publicradio.org/recipes/drink_rhubarbarita.shtml

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