Steamed Rice with Edamame and Vegetable Stock (One Pot Recipe)
Steamed Rice with Edamame and Vegetable Stock (One Pot Recipe)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, steamed rice with edamame and vegetable stock (one pot recipe). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Steamed Rice with Edamame and Vegetable Stock (One Pot Recipe) is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Steamed Rice with Edamame and Vegetable Stock (One Pot Recipe) is something which I’ve loved my entire life.

Vegetables With Rice Recipes on Yummly I wanted to make a slightly savory steamed rice for my family. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!

To get started with this recipe, we have to prepare a few ingredients. You can have steamed rice with edamame and vegetable stock (one pot recipe) using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Steamed Rice with Edamame and Vegetable Stock (One Pot Recipe):
  1. Take basmati rice, washed until the water is clear
  2. Take oil
  3. Make ready onion, sliced
  4. Take vegetable broth (regular broth would work as well)
  5. Take salt
  6. Prepare frozen edamame

You can even use the same amount of water if you prefer to keep it more. Recipe: Easy One-Pot Chicken Teriyaki with Vegetables and Rice. This hearty dish, made on the stovetop in a Dutch oven, is an all-in-one dinner. Packed with crisp-tender vegetables and juicy chicken, and glossed-up with an easy homemade teriyaki sauce, this colorful one-pot dinner is a meal.

Instructions to make Steamed Rice with Edamame and Vegetable Stock (One Pot Recipe):
  1. Heat oil in a pot. (I used medium heat)
  2. Put onion on the pan and stir for about 30 seconds.
  3. Add rice. Stir for about a minute.
  4. Add the broth, frozen edamame, salt. Stir until well-combined.
  5. Wait until the water is boiling. Turn the heat to the lowest setting and cover the pot.
  6. Open the pot after about 15 minutes. Turn off the heat. After about 5 minutes, mix the rice with a fork before serving.

As with conventional cooking, cooking with Instant Pot is full of personal choice, creativity, and a little science and experimentation. When cooking with the Instant Pot Max family, please refer to the MAX tab. The Cooking Time Tables are meant to be used as guidelines. This recipe features extra vegetables and brown rice. I designed this recipe to work well in a regular skillet (preferably cast iron) Last night I slowly sauteed mushrooms using vegetable stock as needed in place of oil, and then removed it.

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