4 Cups vegetable stock 1 Cup shelled edamame 1 Tablespoon roasted or toasted sesame oil
Directions
Step 1: Preheat oven to 350 F.
Step 2: In an 11-by-13-inch baking pan, place 2 cups short-grain brown rice and 4 cups vegetable stock. Stir to combine. Cover tightly with foil. Bake for 1 hour and 30 minutes.
Step 3: Remove the foil. Add 1 julienned carrot (or 1 cup shredded carrots), 1 cup shelled edamame, 1/4 cup low-sodium soy sauce and 1 tablespoon toasted sesame oil. Stir to combine.
Step 4: Return the pan, uncovered, to the oven and cook for 5 minutes to heat the edamame and carrots. Can be served warm or at room temperature.
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