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Edamame-Scallion Rice


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Edamame-Scallion Rice

Post by Lobo on Wed 20 Jan 2016, 2:26 am

Edamame-Scallion Rice

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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 6
Cook long-grain rice in under 10 minutes by using a pressure cooker. Here, steamed edamame are folded into the rice just before serving so the beans retain their bright color. Serve alongside our Asian-style short ribs. The directions below are designed for a stovetop pressure cooker; if you are using an electric pressure cooker, follow the manufacturer’s instructions.

  • 45


  • 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

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Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.


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.

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