February 19, 2011

Jasmine Rice with Edamame and Chickpeas

Well, now, that looks healthy, doesn't it?

This is another one of those "what have I got in the fridge and pantry and can throw together relatively quickly" meals. And, it was one of the best.

There's nothing too special going on here: a starch, some protein and vegetables and an acid, but it was super delicious (and the leftovers reheated well the next day, which is practically a requirement in my world). The only thing that would have made it better is some crumbled feta cheese, but I didn't have any on hand.

Jasmine Rice with Edamame and Chickpeas
Serves 2

1/2 cup uncooked jasmine rice
Extra virgin olive oil
1 shallot, chopped
2 cups frozen edamame (about half a bag), partially thawed (I run the frozen edamame under cool water for a minute or two)
1 15oz can chickpeas, drained and rinsed
1/2 cup pine nuts (I forgot to toast them, you should remember to do that)
juice from 1/2 lemon
Salt and freshly ground black pepper
fresh parsley, chopped

1. Cook the rice according to package directions. (I used Harris Teeter brand rice and the directions suggest that adding butter and salt to the cooking water is optional; I think it is required, but to each his (or her) own.)

2. While rice is cooking, saute shallot over medium heat in a teaspoon of olive oil, until soft. Add edamame, chickpeas, and pine nuts to the pan and cook, stirring, until heated through.

3. When rice is done, add it to the vegetables, stir to combine and add in the lemon juice. Season to taste and stir in the parsley.

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