Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, just a little butter: corn and edamame rice. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Sweet corn and butter soy sauce makes the perfect tasty rice dish! How to make: butter rice with corn. Sticky white rice tossed with vibrant green edamame, flaky furikake, and a splash of saltiness from the soy sauce flavored mushrooms.

Just a Little Butter: Corn and Edamame Rice is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Just a Little Butter: Corn and Edamame Rice is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook just a little butter: corn and edamame rice using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Just a Little Butter: Corn and Edamame Rice:

1. Take 360 ml Uncooked white rice
2. Make ready 1 Corn on the cob
3. Prepare 1/2 tsp Salt
4. Get 1/2 tbsp Soy sauce
5. Take 1 5cm x 10 cm piece Kombu
6. Make ready 1 Edamame (frozen is fine)
7. Make ready 1/2 tbsp Butter

This dish pairs perfectly as a side dish with some favorites like Asian I just made this fried rice with Gina's Asian Glazed Drumsticks and it was a delicious meal! I love using Edamame as snack…I like to buy it in the pods, roast with a little salt and minimal oil…I like the. Add edamame, corn, red bell pepper, green onions and parsley; toss well to coat. This was a great blend of flavors.

Instructions to make Just a Little Butter: Corn and Edamame Rice:

1. Rinse the rice, soak in water for about 30 minutes and drain. Boil the edamame (if using frozen, defrost it).
2. Scrape the corn kernels off the cob. (This is easier to do if you cut the corn cob in half, put it on its end and scrape downwards from the top.)
3. Put the rinsed and drained rice in the rice cooker, and add water up to the 2 cup mark. Mix in the salt and soy sauce. Put in the konbu seaweed and corn kernels, and cook as usual.
4. Take the edamame out of the pods.
5. When the rice is done, take the konbu seaweed out, add the edamame and butter, and mix in well to finish.

I had no idea how easy it was to make your own salad dressing. A fresh & healthy one-pan summer vegetable recipe full of red pepper, green beans, corn, edamame, and tons of fresh herbs. Salt, a little bit of butter, that's it. I love a succotash that is rich and creamy, but to keep this on the lighter side I splashed in just a bit of coconut milk. Add the edamame and steamed rice.

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