Edamame-Scallion Rice
Cook long-grain rice in under 10 minutes by using a pressure cooker. Here, steamed edamame are folded into the rice just before serving so the beans retain their bright color. Serve alongside our Asian-style short ribs (see related recipe at left). The directions below are designed for a stovetop pressure cooker; if you are using an electric pressure cooker, follow the manufacturer’s instructions.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Jasmine | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. canola oil
- 1 1/2 tsp. toasted sesame oil
- 1 1/2 tsp. minced garlic
- 1 1/2 tsp. minced fresh ginger
- 1/2 cup thinly sliced scallions
- 2 cups long-grain white rice, such as jasmine
- 4 cups water
- 2 cups steamed shelled edamame