Edamame, Walnuts & Dried Cranberries with Lemon-Ginger Scented Rice (2 Banana Difficulty)

So, normally when I stop into my local Asian market, I buy a plethora of Edamame.  Luckily, edamame also goes quite nicely in Rice dishes.  In this one, the Cranberries add a nice sweetness to the sauteed garlic and onions.  It is pretty straight forward, so let's get started!

HERE'S WHAT YOU NEED:

1.5 c Medium Brown Rice

3 c Boiling Water

3 teabags Lemon-Ginger Herbal Tea (optional)

16 oz Edamame Kernels

4 quarts Boiling Water
3 T Extra Virgin Olive Oil
1/2 Red Onion - chopped

3 Cloves of Garlic - chopped

1/2 c Dried Cranberries

1/2 c Walnuts - coarsely chopped
Kosher Salt & Ground Black Pepper to taste

 HERE'S WHAT YOU DO:

*1.  Steep the 3 bags of Tea in 3 c of Very Hot (NOT BOILING) for 5 min, then remove the teabags*

2.  Bring the Tea infused water to boiling & add the Medium Brown Rice

3.  Reduce heat to low & Simmer COVERED for 20 min (or per instructions if using a different type of rice
4.  Add the Edamame Kernels to the 4 Quarts of Boiling water & Reduce heat to Medium

5.  Cook Covered for 5 min & drain in Colander

6.  Heat the Olive Oil to Medium High, add the Red onion & Saute for 5-7 min

7.  Reduce the heat to Medium, add the Garlic, Cranberries, & Walnuts.  Saute for 3-5 min.

8.  Combine Rice, Edamame, & Onion/Garlic/Cranberries/Walnut

9.  Salt & Pepper to taste

Viola!  There you have it.  An easy, creative Rice & Edamame dish that 'anymonkeycan' make!

 OTHER THOUGHTS:

Using the tea is totally optional.  It just adds another dimension to your rice and let's me refer to the rice as "Lemon-Ginger Scented" haha!  You could use other varieties of your favorite tea or perhaps just a green tea for an extra health benefit.

This tastes good as is, but sometimes I'll sprinkle some sort of Parmesan cheese on it, or drizzle some Olive oil or soy sauce etc on it before serving.

Use your imagination!