Rice with Edamame and Prosciutto
serves 4-6 as a main dish, 6-8 as a side
1 cup Jasmine rice
1 1/2 cups water
1 (12-ounce) package of frozen edamame beans, thawed
1 Tablespoon canola oil
4 ounces prosciutto slices, chopped into bite-size pieces
1 shallot, finely minced
1 garlic clove, finely minced
1 Tablespoon Tamari (if you can't find Tamari, use a light sodium soy sauce)
1 Tablespoon sesame oil
Thai Chili Paste, Sambal Oelek
In a medium saucepan, bring the rice and water to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes. Remove from the heat, fluff the rice with a fork, cover and set aside for 10 minutes.
Prepare an ice water bath. In a large saucepan, bring salted water to a boil. Add the edamame and cook for 4-5 minutes. Drain and shock the beans in the ice water; drain again and reserve.
In a large non-stick skillet, heat the canola oil over medium-high heat. Add the prosciutto and sauté until lightly browned and crisp, about 3-5 minutes. Add the shallot and garlic and sauté for 2 minutes. Add the rice and beans and cook until heated through. Drizzle in the tamari and sesame oil; stir until the rice is evenly coated. Serve immediately. Enjoy!
Printed from thegalleygourmet.net
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