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. Cook noodles in another 1200 ml boiling water for their package time and drain. Boil shelled frozen edamame separately in remaining 600 ml water for the package time, usually 4–5 minutes, then drain.
Step 2
Shred cabbage, chop onion, tomato and peeled ginger and weigh sake. Heat olive oil in a large frying pan over medium heat. Cook onion and cabbage for 8 minutes, then ginger for 30 seconds. Add tomato and sake and simmer for 5 minutes.
Step 3
Combine vegetables, rice, noodles, edamame and reserved rice water in a 3 litre ovenproof dish. Cover and bake for 15–20 minutes until hot throughout. Rest for 5 minutes before serving.
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