Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
Brown rice takes its name from the outer bran coating that is left intact rather than removed in milling, as it is in white rice. Because of this, it is higher in fiber, vitamin B, and important minerals than white rice is. It also takes a while longer to cook, but the delicious nutty flavor, as well as the additional nutritional value, make it worth the time. The edamame in this dish also provides a good source of protein.
I recommend using all organic non GMO ingredients.
Preparation Time: 10 minutes
Ingredients:
3 Tablespoons olive oil, divided
1 Cup long-grain brown rice
3 Carrots, peeled and diced
1/2 Medium red onion, diced
3 Tablespoons tamari
3 Cups water
2 Eggs, lightly beaten
1 Cup shelled fresh edamame, steamed until tender, or frozen edamame, thawed
Freshly ground black pepper, to taste
Cook Time: 55-65 minutes
Directions:
Heat 2 tablespoons of the olive oil in a medium saucepan. When the oil is shimmering, add the rice, carrots, onion, and 2 tablespoons of the tamari; cook, stirring constantly, until the rice is browned and the vegetables are tender, approximately 5 to 8 minutes. Add the water and bring to a boil. Reduce the heat, cover, and cook until the rice is cooked through and the water had been absorbed, approximately 40 minutes.
When the rice is done, heat the remaining tablespoon oil in a small skillet over medium heat. Cook the eggs as you would scrambled eggs, stirring gently as they set and tossing in the remaining tablespoon tamari 1 minute or so before they’re done. Fold the eggs and edamame gently into the rice mixture, and season with pepper to taste.
Transfer the rice to a serving bowl, and fluff with fork.
Makes 4 Servings
Reprinted with permission from the National Bestseller, The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.