Edamame Rice
- 4 1/2 cups rice
- 1 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)
Edamame Rice
Featured in the Honolulu Star-Bulletin on March 15, 2006.
Ingredients:
Directions:
- Cook rice.
- About 10 minutes before rice is done, cook edamame according to package directions, but do not chill in ice water.
- Place hot cooked rice in a large bowl.
- Add edamame, nametake, and ochazuke wakame; toss to combine.
- Serve warm or at room temperature.
Makes 10 servings.
Approximate nutrient analysis per serving:
390 calories, 4 g fat, 0.5 g saturated fat, 0 mg cholesterol, 820 mg sodium, 75 g carbohydrate, 4 g fiber, 4 g sugar, 13 g protein
Review
Leave a review
Simple but ONO recipe to feed a crowd!
by Lori on 2/25/2021
So easy, with few ingredients. A family favorite!
by ANONYMOUS on 12/24/2019
This easy recipe made its way to Chicago where it has become an easy to make favorite among nikkei and expatriate kamaaina.
by Ronald Wat on 11/8/2019
