 | | Directions |
- Chop onion and tomato, saving any juice from the tomato.
- Heat oil in a skillet or saucepan and cook onion, stirring, for several minutes. Add rice and stir to coat all grains with oil. Cook 5 minutes. Add broth and any juice from the tomato (to make 3 cups liquid), parsley, 1 1/2 teaspoons salt, and cook 15 minutes (35 minutes for brown rice).
- Add edamame and cook until crunchy-tender, about 10 minutes. Taste for seasoning. Serve warm.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 2 tablespoons vegetable oil |
| - | | 1 onion |
| - | | 1 tomato (substitute 1 cup canned tomato with juice) |
| - | | 1 cup uncooked rice, brown or white |
| - | | 3 cups broth and/or tomato juice |
| - | | 2 tablespoons chopped parsley |
| - | | 1 cup shelled edamame, fresh or frozen |
| - | | salt and pepper |
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