Mushroom and Edamame Brown Rice with a Risotto Vibe
Last week I got together with Zohar Lustiger-Bashan (an Israeli food blogger), who writes Eat Well. If you haven't met her, she's one of the funniest women I know.
Between bursts of her seemingly endless energy, we managed to do some cooking in my kitchen. And we never stopped talking about sports, dancing, and food. Obviously, food.
Before we got together, we'd decided to make a couple of easy, delicious dishes with edamame.
Zohar made a Buddha bowl with rice noodles, edamame, and an absolutely dreamy carrot dressing, and I made brown rice with edamame and mushrooms.
Honestly, if she hadn't needed to leave, we'd probably still be talking.
That's what happens when you put two healthy-food bloggers in a kitchen. Plenty of common ground, absolutely no off switch.
If you haven't seen her gorgeous blog yet, go take a look. It's beautifully put together, and her recipes are fun and seriously appetite-inducing.
A Little About the Recipe
The texture reminds me a bit of risotto, but because I used brown rice, it isn't quite as starchy.
I used 2 kinds of mushrooms—white button and portobello—to give the rice a deep, savory flavor. For a solid helping of protein, I added shelled edamame.
Together, the brown rice and edamame deliver a protein count you can feel pretty good about.
If mushrooms aren't your thing, you can leave them out. Personally, though, I think you'd be giving up a lot of flavor.
Use whatever kind of brown rice you like. I used brown basmati, but short-grain brown rice works, too.
You can also use regular white rice, though you'll get less protein, minerals, and fiber.
How to Serve It
A serving for lunch or dinner gives you a nice helping of protein, quality carbohydrates, and fiber.
Nutrition Facts
Nutrition information provided by Noam Bachar (an Israeli nutritionist and fitness coach):
Per serving: 200 g (7 oz)
320 calories
15 g protein
53 g carbohydrates
6 g fat
Looking for another delicious way to use edamame? Try these patties!
Mushroom and Edamame Brown Rice
Ingredients
- 1 cup brown basmati rice
- 1/2 cup shelled edamame pods removed
- 1 tablespoon olive oil
- 6 white button mushrooms
- 3 portobello mushrooms
- 1 level tablespoon nutritional yeast flakes
- 1 small onion
- 1 garlic clove, crushed
- 1 teaspoon 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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Heat the olive oil in a large pot.
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Sauté the onion for about 2–3 minutes.
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Add the mushrooms and keep cooking until they soften and shrink.
This takes about 4–5 minutes.
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Add the edamame and rice and stir well.
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Add 2 1/4 cups water.
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Season with salt and bring to a boil.
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Reduce the heat to low, cover the pot, and simmer for about 30 minutes.
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After about half an hour, turn off the heat and let the rice rest, covered, for about 10 minutes.
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Before serving, add the crushed garlic clove and tablespoon of nutritional yeast flakes. Stir well.
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Sprinkle the pine nuts over the top.
