EDAMAME MIXED RICE (MAZE GOHAN) RECIPE
Edamame mixed rice, or Japanese maze gohan, is a simple yet delicious brown rice bursting with edamame, nametake (seasoned mushrooms), and seaweed.
Provided by Judy Ung
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Wash brown rice well and drain until water runs almost clear. Allow rice to soak in clean water for 30 minutes.
- Cook rice according to rice cooker's instructions.
- While rice is cooking, cook frozen shelled edamame in boiling water for about 5 minutes until beans are tender. Drain and rinse with cold water. Set aside.
- After rice is done cooking, let rest in rice cooker for about 15 minutes. Transfer rice to a large shallow wooden sushi dish (or Japanese oke ).
- Gently incorporate the wakame-chazuke (green tea) furikake seasoning into rice. If available, use a Japanese shamoji or rice paddle for ease of use.
- Add bottled Nametake (seasoned mushrooms) to the rice and gently mix.
- Add cooked shelled edamame. Serve immediately.
Nutrition Facts : Calories 154 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 0 g, Sodium 151 mg, Sugar 2 g, Fat 3 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
MISO COD WITH EDAMAME RICE
Cod is a very mild and affordable fish that lends itself well to a variety of seasonings including the umami-rich, sweet-salty miso glaze in this recipe. To complete the meal, we steam sliced carrots in the same pot as the rice while it cooks for a complete one-pot side dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Place the cod fillets on a foil-lined baking sheet. Stir the miso, 1 tablespoon sesame oil, the honey and ginger in a small bowl until smooth. Rub the cod all over with about 2 tablespoons of the sauce. Arrange flat-side down and spread the remaining sauce over the top of the fillets.
- Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in the rice and 1/2 teaspoon salt. Return to a boil, then stir and reduce the heat to medium low. Add the carrots on top of the rice, cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Sprinkle the edamame on top, cover and let stand, 5 minutes.
- Meanwhile, broil the cod until the sauce is browned and the fish flakes easily with a fork, 6 to 8 minutes, depending on the thickness.
- Fluff the rice to mix in the carrots and edamame. Add half the scallions and sesame seeds and the remaining 1 teaspoon sesame oil and stir to combine; season with salt and pepper. Divide the rice among plates. Top with the cod and sprinkle with the remaining scallions and sesame seeds.
Nutrition Facts : Calories 450, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 65 milligrams, Sodium 653 milligrams, Carbohydrate 55 grams, Fiber 3 grams, Protein 25 grams, Sugar 10 grams
CHICKEN, EDAMAME & GINGER PILAF
Make this healthy rice pot for a mid-week supper - crammed with fibre and vitamin C
Provided by Good Food team
Categories Dinner, Main course
Time 27m
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan, then add the onion, ginger and chilli, along with some seasoning. Cook for 5 mins, then add the chicken and rice. Cook for 2 mins more, then add the stock and bring to the boil. Turn the heat to low, cover and cook for 8-10 mins until the rice is just cooked. During the final 3 mins of cooking, add the edamame beans. Sprinkle some coriander leaves on top and serve with a dollop of Greek yogurt, if you like.
Nutrition Facts : Calories 436 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium
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