Edamame-Scallion Rice
This flavorful and vibrant rice dish combines the fragrant aromas of garlic, ginger, and scallions for a delightful Asian-inspired meal. Infused with toasted sesame oil and studded with steamed edamame, each bite is a perfect balance of textures and flavors. Follow these simple steps for a satisfying and wholesome dish that is sure to impress your loved ones.
— Constant Cookbook
Ingredients
- 1 Tbs. canola oil
- 1 1/2 tsp. toasted sesame oil
- 1 1/2 tsp. minced garlic
- 1 1/2 tsp. minced fresh ginger
- 1/2 cup thinly sliced scallions
- 2 cups long-grain white rice, such as jasmine
- 4 cups water
- 2 cups steamed shelled edamame
Instructions
- In a stovetop pressure cooker over medium-high heat, warm the canola oil and sesame oil. Add the garlic, ginger and 2 Tbs. of the scallions and cook, stirring, until fragrant, about 1 minute. Stir in the rice and water. Lock the lid into place. Bring the cooker up to high pressure and maintain high pressure for 7 minutes. Quick-release the pressure and let stand, covered, for 5 minutes.
- Remove the lid, fluff the rice, and stir in the edamame and the remaining 6 Tbs. scallions. Serve immediately. Serves 6.
- Williams-Sonoma Kitchen
Yield
Serves 6.
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