Rice, Mushroom, and Edamame Stew – Reminiscent of Risotto
Last week I met Zohar Lustiger-Bashan from the Eat Well blog, who is, for those who don't know, one of the funniest women I've ever met.
Beyond her bouncy and endless energy, we also did some cooking in my kitchen and haven't stopped chatting about sports, dance, and food (what else?).
Ahead of our meeting, we decided we wanted to prepare something delicious and easy using edamame.
Zohar made a Buddha bowl with rice noodles, edamame, and a perfect carrot sauce, and I made a rice stew with edamame and mushrooms.
I think if she hadn't had to leave, we would have kept talking ourselves to exhaustion until now.
That's how it is with us healthy bloggers; we have so many common topics and an endless ability to ramble to each other.
So, for those of you unfamiliar with her stunning blog, go check it out—it looks amazing, and her recipes are fun and appetizing.
A bit about the recipe
This stew is somewhat reminiscent of risotto in texture, but since I used brown rice, it turned out less starchy than a traditional risotto.
I used two types of mushrooms (button and portobello) to give the dish a deep flavor, and added shelled edamame beans for a substantial protein boost.
The combination of brown rice and edamame creates a solid amount of protein that you can be proud of.
If you don't like mushrooms, you can leave them out, but in my opinion, the stew will be much less flavorful.
You can use any type of brown rice you like; I used basmati, but short-grain brown rice would also work well.
You could also use regular white rice, but be aware that the protein content will decrease significantly, as will the minerals and dietary fiber.
How to eat it?
A portion of this stew for lunch or dinner will provide you with a good amount of protein, high-quality carbohydrates, and dietary fiber.
Nutritional Values:
Nutritional values by nutritionist and fitness trainer Noam Bachar:
One serving of the stew weighing: 200g
320 calories
15g protein
53g carbohydrates
6g fat
Want another tasty dish with edamame? Maybe these patties!
Rice, Mushroom, and Edamame Stew
Ingredients
- 1 cup Brown basmati rice
- 1/2 cup Shelled edamame beans removed from pods
- 1 tbsp Olive oil
- 6 Button mushrooms
- 3 Portobello mushrooms
- 1 level tbsp Nutritional yeast
- 1 Small onion
- 1 Garlic clove, minced
- 1 tsp Pine nuts
Instructions
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Rinse the rice thoroughly under running water.
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Chop the onion.
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Slice the mushrooms.
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In a large pot, heat the olive oil.
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Sauté the onion for about 2-3 minutes.
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Add the mushrooms and continue sautéing until they soften and lose their shape.
About 4-5 minutes.
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Add the edamame and rice and mix well.
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Add 2 and 1/4 cups of water.
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Season with salt and bring to a boil.
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Lower the heat, cover, and simmer on a low flame for about 30 minutes.
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After half an hour, turn off the heat and let the rice rest for about 10 minutes with the lid closed.
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Before serving, add the minced garlic and the tablespoon of nutritional yeast and mix well.
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Sprinkle a few pine nuts on top.
