EDAMAME AND SHIITAKE RICE
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Soak 1 ounce dried shiitake mushrooms in 2 cups boiling water, covered, until soft, 40 minutes. Drain, reserving the liquid. Discard the stems and chop the mushrooms. Cook 2 cups sushi rice as the label directs, using 1/2 cup mushroom-soaking liquid in place of 1/2 cup water. Cook 1 1/2 cups frozen edamame in salted boiling water until tender, 6 minutes. Add the edamame and shiitakes to the rice; season with salt.
- Per serving: Calories: 303; Total Fat: 2 grams; Saturated Fat: 0 grams; Protein: 9 grams; Total carbohydrates: 61 grams; Sugar: 1 gram; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 123 milligrams Photograph by Con Poulos
Nutrition Facts : Calories 303 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 123 milligrams, Carbohydrate 61 grams, Fiber 4.5 grams, Protein 9 grams, Sugar 1 grams
KIMCHI RICE PATTIES WITH SPICY EDAMAME
Eggs act as the binder for these rice and kimchi cakes. Serve alongside protein-packed edamame and a spicy gochujang-mayo sauce.
Provided by dinehaus
Categories Appetizers and Snacks
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Stir together water, rice, and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes. Remove from heat. Let stand, covered, about 10 minutes. Let cool, about 30 minutes. (You should have 3 cups rice.)
- Meanwhile, line a tray with wax paper or parchment paper. Put rice, kimchi, flour, egg, and remaining salt in a large bowl. Using your hands, gently combine. Shape rice mixture into 8 patties, 1/3 cup mixture each. Put patties on the prepared tray.
- Heat 1 tablespoon oil in an extra-large nonstick skillet over medium-high heat. Cook 4 patties, turning once halfway through, until brown and crispy, about 8 minutes. Repeat with remaining oil and 4 patties.
- Meanwhile, steam edamame according to package directions. Drain and transfer to a bowl. Add chili oil and soy sauce and toss until coated.
- For sauce, stir together mayonnaise, gochujang, and vinegar until smooth.
- Serve patties with steamed edamame and sauce. Top with green onion (if using).
Nutrition Facts : Calories 528 calories, Carbohydrate 55.6 g, Cholesterol 51.7 mg, Fat 26.8 g, Fiber 4 g, Protein 16 g, SaturatedFat 4 g, Sodium 642.3 mg
MUSHROOM AND BROWN RICE VEGGIE BURGER
Sandwich this burger between English muffin halves or serve with lots of arugula.
Categories Sandwich Brunch Low Fat Kid-Friendly High Fiber Dinner Lunch Fall Spring Summer Winter Healthy Vegan Sandwich Theory Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 6
Number Of Ingredients 22
Steps:
- Melt butter in a large pan. Add mushrooms, garlic, and a pinch of salt and sauté until mushrooms are softened and excess water has cooked off, 8-10 minutes. Remove from heat.
- Combine ground flaxseed, Parmesan, chickpeas, dates, parsley, egg, fennel seeds, tahini, tamari, 1/2 teaspoon salt, and 1 teaspoon pepper in a food processor. Pulse to combine well and transfer to a large mixing bowl. Once mushrooms are at room temperature, add them, along with pan juices, to the bowl along with rice and stir to combine. Cover and refrigerate for about 30 minutes or up to 1 day. If the mixture seems too wet to form into a patty, stir in 1-2 tablespoons oats.
- Preheat oven to 475° with rack in upper third.
- Form the mixture into 6 patties, each 1" thick. Line a baking sheet with parchment paper and arrange the patties with space in between. Bake until toasted, 14-18 minutes.
- Warm oil in a sauté pan over medium heat. Add shallots and a pinch of salt and sauté until edges begin to brown, 5-7 minutes. Set aside.
- After removing the patties from the oven, toast the English muffins. Put a swipe of hummus on each muffin half and assemble by layering patty, avocado, arugula, and shallots.
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EDAMAME BURGERS WITH SRIRACHA MAYO | READY SET EAT
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Cuisine AmericanTotal Time 30 minsCategory Main Dish, Sandwich/WrapCalories 352 per serving
- Combine edamame and rice in medium microwave-safe bowl. Cover; microwave on HIGH 4 minutes or until hot, stirring once halfway. Place edamame mixture in food processor; add ginger, salt, garlic powder and pepper. Pulse until finely chopped. Add Egg Beaters; pulse until mixture begins to come together, scraping down sides as needed. Shape mixture into 4 patties, about 1/2-inch thick (mixture will be soft).
- Heat 1 tablespoon oil in large skillet over medium-high heat. Add 2 patties; cook 4 to 5 minutes on each side or until browned. Remove from skillet; keep warm. Add remaining 1 tablespoon oil and repeat with remaining patties.
- Meanwhile, stir together mayonnaise and Sriracha in small bowl. Top patties with Sriracha mayo and serve on rolls, if desired.
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- Pulse the edamame in a food processor until it's coarsely chopped. Transfer the edamame to to a large bowl. Stir in the rice, sesame seeds, soy sauce, garlic, and ginger. Fold in the egg.
- Line a large baking sheet with parchment paper. Divide the burger mixture onto the baking sheet in 4–6 mounds (4 for bigger burgers, 6 for smaller ones), then press each mound into a patty. Bake the burgers for 15 minutes, then brush with the teriyaki marinade and bake for 10 minutes more.
- While the burgers are baking, heat an indoor grill to Sear (or High if yours doesn't have a Sear setting; a grill pan works too if you don't have an indoor grill). Spray the grates with oil and grill both sides of the pineapple and onions until the pineapple is has grill marks and the onions are crispy. Break the onions into small pieces.
SHIITAKE MUSHROOM EDAMAME ASIAN VEGGIE BURGERS : …
From plants-rule.com
Protein 7 g 15 %Total Time 1 hrCategory Breakfast, Entree, Main CourseCalories 151 per serving
- Preheat your oven to 350Line a baking sheet with parchment paper or a non-stick Silpat baking makes
- To make the Shiitake Mushroom Edamame Asian Veggie Burgers base: In a wide saute pan, combine the shiitake mushrooms, shallots, white parts of the scallions, ginger, and red chili flake. Saute over medium-high heat until the mushrooms and shallots are brown. Add ¾ cup of the edamame, all of the brown rice, and tamari. Cook until the rice and edamame are tender, about 3-4 minutes. Cook off as much moisture as you can. This will help ensure that the veggie burgers hold together. While cooking, stir often to let the moisture steam off.
- Remove the Shiitake Mushroom Edamame Asian Veggie Burgers base from the pan. To puree, either transfer to a food processor or transfer to a mixing bowl (where you can use an immersion blender. Pure the veggie burger until smooth. Stir in the reserved edamame and green parts of the scallions. Taste to adjust seasoning. You want a mix that is very dry. If your base is too wet, add a tablespoon or two of brown rice flour.
- To portion and bake the Shiitake Mushroom Edamame Asian Veggie Burgers: Portion about ½ cup of the veggie burger mixture for each burger. Place on the pre-lined baking sheet, with an inch of room in between. Bake for 40-45 minutes, flipping after the first 25 minutes.
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