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Edamame-Ginger Rice

Nealey Dozier
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 3/4 cups water

2 tablespoons unsalted butter or olive oil

1 cup jasmine rice

1 large shallot, finely chopped

1 tablespoon freshly grated ginger

3/4 teaspoon kosher salt

1 cup frozen shelled edamame, thawed