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!

Orzo with Roasted Bell Peppers and Edamame (2 banana difficulty)

I like edamame (soybeans) especially the steamed edamame coated in salt you get at a sushi restaurant.  Well, the individual edamame kernels go nicely with rice and pasta dishes.  In this recipe 'this monkey' has chosen to use whole wheat orzo pasta since the cook time is equivalent to that edamame kernels.  Let's get started!

WHAT YOU NEED:

2 c Whole Wheat Orzo Pasta

2 c Edamame Kernels (frozen)**

2-3 Bell Peppers (Red and/or Yellow work best for Roasting)

1/2 Red onion (1/2" slices)

1/2 c Dried Cranberries

1/2 c Walnuts (Roughly chopped)

Balsamic Vinegar

Extra Virgin Olive Oil
Kosher Salt (to taste)

Freshly Ground Pepper (to taste)

**If you are lucky enough to live near an Asian grocery store, then buy the Edamame there since it will be relatively cheap.  Some nicer/specialty grocers will carry Edamame, but it may not be worth the price.  I believe frozen peas would be a good substitute.**

WHAT TO DO:

1.  Start Roasting the Peppers -- http://www.anymonkeycan.com/2011/03/roasting-peppers-1-banana-technique.html 

2.  Coat the sliced onions & grill over Medium High heat 3-5 min per side. 

3.  Bring 2 quarts (8 c) of water & 1 t of Salt to a rapid boil in a large pot & add Orzo & Edamame.  Cook until Orzo & Edamame are tender (5-8 min)

4.  Strain the Orzo & Edamame in a colander, then immediately mix in the Dried Cranberries.

(Adding the Cranberries here will soften & warm them)

5.  Chop up the Roasted Bell Peppers & Grilled Onions
6.  Mix everything in a large bowl
7.  Serve (Hot or Cold) drizzled lightly with the Olive Oil & Balsamic Vinegar, a sprinkle of the Walnuts as well as a pinch of Salt & grind of Black Pepper. 

Personally this dish is best served cold!

OTHER OPTIONS:

Feel free to saute the peppers and onions instead of the Roasting process
Sprinkle with Parmesan Cheese

Well, there you have it.  A unique & easy tasty pasta dish that 'anymonkeycan' make!

Roasting Peppers (1 banana difficulty)

If you have an open flame (grill or gas stove top), then you really should be roasting peppers.  Heck, you can even roast them in your electric range oven at 375 deg if needed!  It is a pretty easy technique and a good change up from always sauteing your peppers.  The basic goal is to purposefully char the skin of the pepper.  Seriously, anymonkeycan do that!  Here's how:

 WHAT YOU NEED:

Red/Yellow/Green Bell Peppers, Poblano Peppers, or any other larger Pepper
(I think Red and Yellow Bell Peppers work best)
Fire

HOW YOU DO IT:

1.  Rinse the Peppers with water, then dry thoroughly.
2.  Turn you grill/gas stove top burner to at least medium-high and place the pepper directly above the flame until the skin is mostly charred (about 5 min depending on the heat of your flame)
3.  Rotate the pepper at least 90 deg & cook until that side is mostly charred
4.  Repeat step 3 until ALL sides of the pepper are mostly charred
5.  Place the peppers in a bowl covered with plastic wrap or a zip lock bag for 20 min.  This will loosen the skin and allow the pepper to cool.

6.  Grab the stem of the pepper and gently using a knife or your fingers, peel away and discard the charred skin.

(Before and after peeling away the charred skin)

7.  After the skin has been removed, cut and discard the stem and seeds.

There you go!  What's left is a sweet, deliciously roasted pepper that can be added to rice and pasta dishes instead of sauteed peppers.  Anymonkeycan roast peppers!!