Thursday, February 25, 2010

Super Easy Edamame Rice

 Beets are one of those things I never thought I'd find myself craving.  Somewhere along the way  loving  raw beets seems to have became a side effect of being on this diet, much like random urges to ribbon vegetables or picking the most complicated recipe in a cookbook to prepare  just to have something really cool to write about.  Living sans most carbs and sugar does funny things to the brain.  Suddenly everything tastes better.  Yes, even beets.

The fella and I are the type of people that always have a bit of left over brown rice around in the fridge for eating with impromptu curries.  I also had a bag of pre-cooked and pre-shelled edamame that I found in the freezer section of an Asian grocery that I had once had big ideas for but then quickly forgot about.  So I thawed that neglected edamame, re-warmed the rice and tossed in a few other things and tada a really simple Asian tinged rice salad using things that were otherwise languishing in the fridge. 

I'm always the most surprised at really simple thrown together that are this delicious.  Sometimes while cooking up a storm with really complex recipes I forget that something like raw beets and some rice can be amazing.  This was exactly what I needed to eat tonight and with some good Spanish wine things got even better. 

El Hada is a blend of Verdejo and Viura grapes making a perfect blend of tart and sweet in one delicious wine.  I don't know what it is about Spanish wines that make then so great and easy to drink but this wine has it all.  Tart fruit and a bright velvety sweetness with an intriguing nose of citrus and roses.  And who knew it would go so well with Edamame. 
 Super Easy Edamame Rice

3 tablespoons sesame seeds

2 cups cooked brown rice
2 small beets, diced
1 cup edamame, cooked and shelled (I used frozen already cooked and shelled edamame)

2 tablespoons olive oil
1 tablespoon sesame oil
2 tablespoons lemon juice
1/2 teaspoon sea salt

In a small pan toast sesame seeds until browned, set aside.

If using left over brown rice place in microwave to warm until a bit past room temperature.  If using freshly cooked brown rice place it in a medium bowl along with the beets, edamame and toasted sesame seeds.  Toss well.

In a small bowl make a vinaigrette with the oils, lemon juice and sea salt.  Whisk or shake well to combine.  Pour over the rice mixture and combine well.

Modified from a recipe on Food52 blog.


Aneela Maharaj said...

Hi Emily,

Came across your blog yesterday while looking for the braised cucumber recipe from "Julia & Julia." I gave it a try and while I have to say that my fella and I weren't so impressed (I blame a slightly bitter cuke,) I enjoyed reading your blog very much. We seem to share a passion for cooking so I thought I'd drop you a line. Best wishes, and keep up the great work!


Emily said...

Welcome to the blog Aneela and thanks for the words of encouragement. I look forward to trying a few of your recipes, the okra curry dish on your blog looked delicious.

I've been less than impressed with the braised cucumber a few times as well. It must really depend on the quality of the cucumber. Perhaps you'll have to try it again to find out what the big deal about braised cucumbers is.