Sunday, May 15, 2005

Herbed Corn and Edamame Succotash

Herbed Corn and Edamame Succotash

1 1/2 cups frozen shelled edamame
1 tablespoon canola oil
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 cloves garlic, minced
2 cups corn kernels
3 tablespoons dry white wine
2 tablespoons rice vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/2 teaspoon salt
fresh ground black pepper

In a medium saucepan of boiling salted water, add edamame and cook until just tender, about 4 minutes. Remove, rinse with cold water and drain again. Set aside.

In a large skillet, heat oil over medium. Add bell pepper, onion and garlic - cook until the onion has softened, about 4 minutes. Stir in corn, wine and edamame - cook until thoroughly heated through, about 4 minutes.

Remove from the heat and stir in vinegar, parsley, basil, salt and pepper to taste to serve.

Makes about 4 to 6 servings.

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