Edamame Rice
4-1/2 cups raw rice1 bag (16 ounces) shelled, frozen edamame (soybeans)
1 bottle (7.05 ounces) Shirakiku nametake (Japanese seasoned mushrooms)
1 bottle (1.7 to 1.8 ounces) ochazuke wakame (Japanese rice seasoning)
Cook rice.
About 10 minutes before rice is done, cook edamame according to package directions, but do not chill in ice water.
Place cooked rice in large bowl. Add edamame, nametake and ochazuke wakame; toss to combine. Serve warm or at room temperature. Serves 10.
Approximate nutritional analysis, per serving: 390 calories, 4 g total fat, 0.5 g saturated fat, no cholesterol, 820 mg sodium, 75 g carbohydrate, 4 g fiber, 4 g sugar, 13 g protein.
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