Wednesday, March 30, 2011

Edamame wasabi rice stew

This was today's lunch (yesterday's dinner). Seattle spring has been quite drizzly and chilly so far. I was a homebody hard at work on our book yesterday, so I made this hearty soup with a zing out of ingredients I already had in the house. It felt a little like stone soup, but tasted great.

4 cloves of garlic
and half a red onion, diced fine
got sauteed in a splash of sesame oil to start this one off.

Then I added thin slices of 4 crimini mushrooms, halved.

I added 4 cups of water,
a dried morel mushroom I found kicking around in my pantry (chopped up into little pieces).

Once that came to a boil, I added all the leftover
white and brown rice we had from takeout (about one cup) and kept boiling for about 5 minutes. I turned down to low heat.

Then I added
the soy sauce from two little packets
that came with our takeout the other night, plus a dash more salt.

Tossed in approximately
15 snow peas
sliced so they looked almost like green onion rounds if you squint.

To finish it up, after the rice was all soft and the broth looked thick and milky, I turned off the heat and added
1 tsp of wasabi powder and
1 cup of frozen edamame (not the in-the-pod kind!!).

Stirred it around, let those edamame cook.

Before I ladled into out, I put a few pieces of dried nori (the kind I bought euphemistcally calls itself "sea vegetable"-- which I guess seaweed is, but...) in the bottom of each bowl.

We had it with a spinach salad and from-the-freezer vegetarian gyoza for a big, satisfying dinner.

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