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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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September 1, 2012
Editor s note:
Roz Weitzman has been working in China for seven years as an international school principal. An avid cook, Roz is in the process of epublishing a cookbook called Secrets of Chinese Comfort Food – Simple Everyday Cooking.
Since moving to Kunming she has begun to explore the cooking traditions of Yunnan. GoKunming will be posting her Yunnan-inspired recipes every other week for the remainder of 2012. More of Roz s recipes can be viewed on her blog (requires proxy) and she can be reached at roz[at]candismail[dot]com[dot]cn. Bon Appétit.
The health benefits of edamame beans are well known. In northern China they are served in the shell, cooked but not hot. You peel the outer coat and eat the beans. In Beijing, they are served at every outdoor restaurant. The shells can make a big mess, as witnessed on a morning stroll around the local streets.
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