Edamame adds a punch of extra protein to this easy to make recipe. Try the rice as a side to accompany your favorite meal or as a standalone dish.
1 cup of brown rice
2 1/2 cups of water or veggie broth
½ yellow onion (diced)
3 cloves of garlic (minced)
1 cup of frozen edamame
2 teaspoons of grated ginger
4 oz of water chestnuts (from a can)
¼ cup of soy sauce
Black sesame seeds to sprinkle on top
Salt and pepper to taste
Dice onion and add to a large nonstick pot on medium heat, along with a sprinkle of salt and pepper. Cook for 3-4 minutes or until the onions start to become translucent, stirring frequently to prevent the onions from sticking to the bottom of the pan. Add minced garlic, stir and cook for about 1 minute or until fragrant. Next, add grated ginger, rinsed brown rice, and water/veggie broth. Bring to a boil then reduce heat to a simmer, cover and cook for 40-45 minutes or until liquid is absorbed. Defrost edamame in the microwave then add to the cooked rice. Loosely chop water chestnuts and add to the rice, along with the soy sauce. Mix everything together, taste and add salt and pepper to taste, if needed. Let warm together for a few minutes then serve with a sprinkle of sesame seeds on top.