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