"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Edamame Rice Recipe

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This recipe for Edamame Rice, by , is from The Putzulu Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gloria Kishi

Category:
Category:

Ingredients:  
Ingredients:  
Nametake mushroom (in bottle; found in Asian food section. I buy mine from Marukai. Once jar is opened, needs to be refrigerated.

Edamame - warm it up in boiling water.

Furikake - Nori one

5C rice
1 lg bottle nametake mushroom - add enough to give rice a seasoned taste
1 bag edamame
1 jar furikake (I don't use the whole bottle - season to taste)

Directions:
Directions:
Cook rice. Warm edamame by boiling water then pouring it over the edamame. Mix everything together.

Number Of Servings:
Number Of Servings:
5 cups
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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