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We hope you got benefit from reading it, now let’s go back to just a little butter: corn and edamame rice recipe. You can cook just a little butter: corn and edamame rice using 7 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Just a Little Butter: Corn and Edamame Rice:
- You need 360 ml Uncooked white rice
- Use 1 Corn on the cob
- Use 1/2 tsp Salt
- Get 1/2 tbsp Soy sauce
- Get 1 5cm x 10 cm piece Kombu
- Provide 1 Edamame (frozen is fine)
- You need 1/2 tbsp Butter
Instructions to make Just a Little Butter: Corn and Edamame Rice:
- Rinse the rice, soak in water for about 30 minutes and drain. Boil the edamame (if using frozen, defrost it).
- Scrape the corn kernels off the cob. (This is easier to do if you cut the corn cob in half, put it on its end and scrape downwards from the top.)
- Put the rinsed and drained rice in the rice cooker, and add water up to the 2 cup mark. Mix in the salt and soy sauce. Put in the konbu seaweed and corn kernels, and cook as usual.
- Take the edamame out of the pods.
- When the rice is done, take the konbu seaweed out, add the edamame and butter, and mix in well to finish.
Except unlike Potato Salad, this rice recipe can also be frozen. Whip it out of the freezer, pop it in the microwave for a. Edamame-scallion Rice With Canola Oil, Toasted Sesame Oil, Minced Garlic, Fresh Ginger, Scallions, Long Grain White Rice, Water, Edamame. Edamame Succotash With Center Cut Bacon, Butter, Sweet Onion, Corn Kernels, Frozen Shelled Edamame, Red Wine Vinegar, Salt, Black Ground. Besides edamame, this quinoa salad from The Girl Who Ate Everything is also made with garbanzo beans and sliced almonds, giving it a robust protein profile.
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