- 2 cups short-grain brown rice or sushi rice
- 2 tablespoons fresh ginger, peeled and minced
- 3 1/4 – 3½ cups water
- 1 cup frozen edamame beans, shelled
- Pinch salt
- Splash tamari
- ¼-½ cup cilantro, chopped
- The Process
- If you have a rice cooker, place all ingredients in except edamame. If not, bring water, rice and ginger to a boil.
- Turn down to low, cover with a tight lid, and cook 25 minutes for sushi rice or 35 minutes for brown rice.
- Toss edamame in when rice is almost cooked.
- Cover and let stand. Serve with cilantro and tamari.