Edamame With Tomatoes and Cilantro

"I have become a big fan of recipes that are deceptively simple but good. Bonus if they are relatively quick. This is a new favorite out of the Bittman book: How to Cook Everything Vegetarian with a couple of small changes. I serve it with brown rice for a nice meal in under 45 minutes."
 
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Ready In:
25mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Heat the oil in a large skillet over medium-high heat. When warm add onion and garlic. Cook, stirring occasionally, until the onion is soft. About 3 minutes.
  • Add cumin and edamame and cook until the edamame are thawed and heated through. About 5 minutes.
  • Stir in tomatoes, salt, and pepper. Cook, stirring, until tomatoes are heated through and beginning to release juices. About 3 minutes.
  • Take off the heat and stir in cilantro. Serve warm.

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Reviews

  1. I'm trying to eat more edamame so this worked out perfect for a side dish last night. I didn't have an onion and upped the garlic cloves to 4 and used fresh tomato. Yummy! Made for PAC Spring 2010.
     
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RECIPE SUBMITTED BY

I'm a Special Needs teacher in Roswell, GA. I have two cats and an outrageous cookbook collection that I'm trying to slowly cook my way through. My dear husband, also a teacher, is learning to cook. For fun I enjoy reading and taking walks. Although not a vegetarian, I'm the vegetable expert in my family and most of my recipes are vegetarian in nature. I almost qualify as a semi-vegetarian. I believe that the big dietary and agricultural problems in the US have entirely to do with the expectation of eating meat every day and the corn subsidies.
 
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