New Castle News

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January 10, 2013

Lori Brothers: Go ahead, take a chance on edamame

(Continued)

NEW CASTLE — Edamame Stew

Ingredients:

  • 3 cups frozen shelled edamame, thawed (1 to 1 1/2 10-ounce bags)
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 1 large zucchini, diced
  • 2 tablespoons minced garlic
  • 2 teaspoons ground cumin (optional)
  • 1 teaspoon ground coriander (optional)
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1 28-ounce can diced tomatoes
  • 1/4 cup chopped fresh cilantro, or mint
  • 3 tablespoons lemon juice
  • Salt sparingly to taste



Preparation:

Bring a large saucepan of water to boil. Add edamame and cook until tender, 4 to 5 minutes according to package directions. Drain.

Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about another 3 minutes. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.

Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro (or mint) and lemon juice.

Serve over cooked brown rice or with whole wheat pita bread.

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