CookEat Recipe
Edamame and Noodle Rice Bake
Edamame, noodles and brown rice are combined with cabbage, tomato, ginger and onion, then baked under a lid with sake.
Method
Steps
Step 1
Heat oven to 180°C. Weigh rice and noodles dry. Cook brown rice in 1800 ml boiling water for its package time; drain, reserving 150 ml.
Step 2
Cook noodles in another 1200 ml boiling water for their package time and drain.
Step 3
Boil shelled frozen edamame separately in remaining 600 ml water for the package time, usually 4–5 minutes, then drain.
Step 4
Shred cabbage, chop onion, tomato and peeled ginger and weigh sake.
Step 5
Heat olive oil in a large frying pan over medium heat. Cook onion and cabbage for 8 minutes, then ginger for 30 seconds.
Step 6
Add tomato and sake and simmer for 5 minutes.
Step 7
Combine vegetables, rice, noodles, edamame and reserved rice water in a 3 litre ovenproof dish.
Step 8
Cover and bake for 15–20 minutes until hot throughout. Rest for 5 minutes before serving.
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Cooked 4 times