Рецепт Edamame Stew with Pita Bread
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Meatless Monday! Edamame Stew with Pita Bread
As a vegetarian (or pescatarian to be specific)
sometimes I find myself eating the same foods over and over. It's probably just
because I really like them, but when I look through cookbooks and magazines I
have a million new recipes marked to try. This is one of those. I usually don't
keep recipe magazines around because then I will never go through them again
because I won't ever remember which magazine a recipe was in. Are you like
that? Instead I have a binder full of age protectors and when I see a recipe in
a magazine I like then I tear it out and put it in my binder. The page usually
lists at the bottom which magazine it was from and it's easier to find the
recipe without looking through a million magazines. :)
This recipe would be really easy to customize.
You could use fava beans instead of edamame beans or a different vegetable
instead of zucchini if you wanted to. I served the stew with farro but you
could serve it with barley or even quinoa. Trader Joe's has "10
minute" farro that is precooked and it's pretty awesome if I do say so. I
hadn't had farro in years, and when it came out of the pan all fluffy and
delicious looking I was quite excited. I just made this yesterday so I'm
looking forward to leftovers today because it makes a lot, you could probably
get more than four servings out of it. Let me know what you think if you try it!
As always, if you have any questions please just ask, and happy cooking!
Edamame Stew with Pita Bread
Serves 4
Ingredients:
- - 1 ½ cups frozen, shelled edamame
- - 1 ½ cups farro, uncooked
- - 1 ½ teaspoons olive oil
- - ½ large onion, chopped
- - 1 large zucchini, chopped
- - 1 tablespoon minced garlic
- - 1 teaspoon cumin
- - ¼ teaspoon cayenne, or to taste
- - 1 (14 ounce) can petite diced tomatoes, 1-2
- tablespoons of the juice drained
- - 2 tablespoons cilantro, chopped
- - 1 tablespoon lemon juice
- 4 4” pitas
Directions:
1. Prepare edamame according the the directions on
the package, drain, then set aside.
2. Prepare farro according to package directions, set
aside when ready, cover to keep warm.
3. While the farro is cooking, cook the onion in the
olive oil in a medium saucepan over medium heat. Let the onions cook for about
3 minutes, stirring occasionally. Add the zucchini, stir, then cover the pan
and cook for an additional three minutes.
4. Add the garlic, cumin, and cayenne, then cook for
about 30 seconds. Stir in the tomatoes and bring the mixture to a boil. Reduce
the heat and simmer for about 5 minutes.
5. Stir the edamame into the tomato mixture, and cook
until heated through. Take the pan off of the heat and stir in the cilantro and
lemon juice until mixed.
6. Portion the farro into four bowls and divide the
edamame mixture between the bowls over the top of the farro. Serve with pita
bread.
Recipe adapted from Eating
Well 2007
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