Best Mukimame Recipe

This edamame and brown rice recipe is super flavorful, filling, a great side dish, and delicious hot or cold. If you buy frozen soy beans for this dish, make sure they are thawed before using --and shelled! --shelled edamame is called mukimame. A printable copy of this recipe can be found at http://www.myfoodchannel.com/edamame/
Give this edamame dish a try and let me know what you think, and for more recipes check out the Chef Buck playlist: http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552
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Mukimame w/ Brown Rice Recipe
ingredients:
1 tsp OLIVE OIL
2 inch GINGER, finely chopped
4-5 cloves GARLIC, finely chopped
16 oz MUKIMAME (shelled edamame)
cup LONG-GRAIN BROWN RICE
2Tbsp fresh LIME JUICE
2 Tbsp RICE VINEGAR
2 tsp SOY SAUCE
2 tsp SESAME OIL
-1 tsp SUGAR
3-4 GREEN ONIONS
5 Tbsp CILANTRO, chopped
2 Tbsp SESAME SEEDS, toasted
SALT and PEPPER to taste

In a saucepan, heat olive oil over medium-high heat. Saute ginger and garlic for 1-2 minutes until fragrant. Remove garlic and ginger from pan and set aside. In same pan (without rinsing), bring 1 cups lightly salted water to a boil. Add rice, reduce to a low simmer; cover and cook, 30 minutes.
After 30 minutes, stir in thawed, shelled edamame (mukimame!); cover and cook until rice is tender and mukimame is heated through, about 15 to 20 minutes.
In a small bowl, combine lime juice, vinegar, soy sauce, sesame oil, and sugar and stir until sugar is dissolved.
Remove rice and beans from the stove and add ginger, garlic, lime juice mixture, scallions, cilantro & sesame seeds. Mix well and add additional salt and pepper as desired.
and that's it, dude.
Give this edamame and brown rice recipe a try and let me know what you think, and bon apptit!