Edamame, or soybeans, are a delicious addition to any meal. One cup contains more than half of your daily recommended amount of protein, and 287% of your daily recommended molybdenum. No idea what that is? I didn’t know either. Scientists are still studying it, but it is believed that it helps convert one form of sulfur into another in our bodies to keep it moving. Interesting, huh? This means molybdenum helps keep the sulfur in our bodies balanced in order to do things like keep the liver detoxified.
I love this simple side dish because it’s so delicious and could not be easier. Just two simple ingredients, cooked rice and edamame. You can leave off the cheese if you want and just season to taste with your desired herbs and spices. And if you cook the rice in chicken stock instead of water, you can flavor it that way too.
When I served it, I paired it with Slow Cooker Creamy Garlic Chicken. It was delicious, but a bit thin as you can see in the above picture. I’d keep adding your thickener (sour cream or cream cheese) until it thickens up more.
Easy Edamame Rice
1 cup rice (parboiled works best)
2 cups water or chicken stock
1 cup frozen edamame
1/2 cup shredded cheese
- Cook rice according to package directions.
- When most of the liquid has been absorbed but it still looks wet, stir in frozen edamame.
- Continue to cook rice until done and edamame has thawed and warmed through.
- Stir in cheese.