Brown Rice with Edamame and Almonds

This very simple, yet very healthy dish comes from Wendy.  Wendy cooks, quilts, nurses, and creates in the beautiful mountains of Northern Arizona.

~Annie

My quilt quild has a huge potluck holiday party every year. This year I was signed up to bring a salad. I hadn’t been to the grocery store in almost 2 weeks (I’ve been busy!) and so my challenge was to make something out of what I had on hand.  I didn't have a lot to work with, but I did have some frozen edamame.  I found an edamame salad recipe that I thought I’d try, but when I made the dressing I just didn’t like the smell or the taste.   It was time to create something myself.

I love the combo of ginger, soy, garlic, and honey, so decided to wing it and here’s what came out... it was a hit with just a tiny bit left after the food line died down.  I had the leftovers for lunch today and it was even better.

Brown Rice and Edamame with Almonds

2 1/2 cups water

1 cup brown rice

2 1/2  cups shelled, steamed edamame beans

1 cup roasted almonds

2 generous Tbs honey
2 tbsp fresh shredded/minced ginger
1 clove crushed garlic

1/3 cup soy sauce

Bring 2 ½ c water to a boil; add 1 cup brown rice.  Reduce heat and simmer 45 minutes until all the water is absorbed.

Steam edamame according to package directions, or about 5-7 minutes. Cool and remove the pods. You’ll need about 2-3 cups of the edamame “beans”

While the rice and edamame are cooking, prepare the dressing.

Whisk together honey, ginger, garlic, and soy sauce in a small bowl or glass measuring cup.  In a serving dish, combine the rice, edamame, and almonds and toss with the dressing.

Refrigerate for 2-3 hrs or overnight.

So easy, so good, so healthy..... I’ll make it again!