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edamame wild rice water onion soup mix olive oil garlic yellow bell pepper fennel vegetable flat leaf parsley marjoram lemon-pepper seasoning cornstarch cold water soy sauce
Viewed: 85 - Published at: 6 years agoIngredients
- 1 16-oz. pkg. frozen shelled edamame
- 1 cup wild rice, rinsed
- 3 1/2 cups water
- 2 Tbs. onion soup mix
- 1 1/2 tsp. olive oil
- 5 cloves garlic, minced
- 1 large leek, rinsed and thinly sliced
- 1 yellow bell pepper, sliced length-wise into 3-inch-wide strips
- 2 medium-sized fennel bulbs, halved lengthwise and thinly sliced
- 3 cups vegetable or chicken-flavored vegetarian stock
- 2 Tbs. flat-leaf parsley
- 2 tsp. dried marjoram
- 1/4 tsp. lemon-pepper seasoning
- 2 Tbs. cornstarch
- 3 Tbs. cold water
- 1 Tbs. tamari soy sauce
Method
- Cook edamame according to package directions, drain and set aside.
- Combine rice and water in saucepan, and bring to a boil.
- Reduce heat to low, add onion soup mix, stir and cover.
- Cook 45 minutes, or until rice is tender.
- Drain, and set aside.
- Heat olive oil in 4-quart saucepan over medium-high heat, 1 minute.
- Add garlic, leek and bell pepper, and saute 3 minutes.
- Add fennel, and cook 3 minutes, stirring often.
- Add 1/2 cup stock, stir and add edamame, parsley, marjoram and lemon-pepper seasoning.
- Cook 3 minutes, or until beans are heated through.
- Reduce heat to low, add remaining stock and cook mixture 3 minutes, stirring occasionally.
- Combine cornstarch and water in small bowl.
- Add to pan, and stir to mix thoroughly.
- Add tamari, and cook 10 minutes, stirring often.
- Serve with wild rice.
