Plant-Rich Edamame Under the Pergola!

This Month’s “Harvest of the Month” was taped on the Hestan Deck using Hestan Culinary cookware (Nanobond 11 - inch skillet).Watch it on NBC-TV (WEAU) on Wed. April 21 at 4 pm Central

Watch Harvest of the Month Edamame on NBC-TV. Click here and click again.

“Harvest of the Month” is taped on Kitchen Icons Hestan Deck. This month’s focus is “edamame.” Learn more about Harvest of the Month here: www.JacksonInAction.org/recipes

Hestan Outdoor Living Suite - Available from Kitchen Icons

Plant-Rich Edamame Fried Rice

Edamame is essentially "young green soybeans."  They must be cooked prior to eating and the "pod" is not edible. Look for edamame in the frozen vegetable section and Asian section of grocery stores. It's rich in protein, fiber and other nutrients.

Ingredients:
2 C. cooked rice or 1 medium head of cauliflower
2 Tablespoons dark sesame oil
1 Large carrot, cubed
2 Eggs, beaten
1/4 C. Green onions, chopped
2 Cloves garlic, minced
1 C. frozen edamame
3 Tablespoons soy sauce
1/2 C. peanuts or cashews
1/4 C. cilantro, minced

Directions:
Use previously cooked rice or cook fresh rice. Alternate: Shred cauliflower by running the florets through a food processor.
Heat a medium to large skillet to medium heat.
Add sesame oil.
Add in the carrots, and sauté until tender.
Add in the rice (or cauliflower) and more oil if needed.
Add in the green onions, garlic and edamame, and sauté for a minute.
Increase the heat to medium. Cook rice (or cauliflower) til soft, but not mushy.
Add in the eggs and try to coat and stir until fully cooked.
Add the peanuts or cashews and soy sauce, mix well,
Toss in the cilantro and remove from heat.

Serve as a main course (recipe is naturally rich in protein from the edamame, eggs and nuts). Balance with a fresh green salad.

Recipe and photos: Ruth Chipps

Disclosure: Hestan Culinary cookware was provided for this video shoot and photography sessions.

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