CookEat Recipe
Edamame and Rice with Chive Yogurt
Cooked edamame are briefly seared and combined with rice and roasted aubergine. Serve over natural yogurt with chives, lime wedges and baguette toasts.
Method
Steps
Step 1
Heat the oven to 200°C. Dice the aubergine into 1 cm pieces, toss with 2 teaspoons olive oil and roast for 20–25 minutes until tender. Weigh the rice dry and cook in 1 litre boiling water for its packet time until tender, then drain well.
Step 2
Use shelled frozen edamame, weighing only the beans. Boil in the remaining 800 ml water for the full cooking time on their packet, then drain. Heat the remaining teaspoon olive oil in a pan over medium-high heat and sear the cooked beans for 2–3 minutes.
Step 3
Fold the edamame with the rice and roasted aubergine. Wash and finely chop the chives; wash and cut the lime into wedges.
Step 4
Slice and toast the baguette at 200°C for 5–8 minutes. Spread yogurt on six plates, spoon the warm rice mixture above it and scatter with chives. Serve with lime wedges and the toasts.
Cooked it? Rate it.
Cooked 6 times