Monday, January 14, 2013

Meatless Monday! Edamame Stew with Pita Bread

As a vegetarian (or pescatarian to be specific) sometimes I find myself eating the same foods over and over. It's probably just because I really like them, but when I look through cookbooks and magazines I have a million new recipes marked to try. This is one of those. I usually don't keep recipe magazines around because then I will never go through them again because I won't ever remember which magazine a recipe was in. Are you like that? Instead I have a binder full of age protectors and when I see a recipe in a magazine I like then I tear it out and put it in my binder. The page usually lists at the bottom which magazine it was from and it's easier to find the recipe without looking through a million magazines. :)

This recipe would be really easy to customize. You could use fava beans instead of edamame beans or a different vegetable instead of zucchini if you wanted to. I served the stew with farro but you could serve it with barley or even quinoa. Trader Joe's has "10 minute" farro that is precooked and it's pretty awesome if I do say so. I hadn't had farro in years, and when it came out of the pan all fluffy and delicious looking I was quite excited. I just made this yesterday so I'm looking forward to leftovers today because it makes a lot, you could probably get more than four servings out of it. Let me know what you think if you try it! As always, if you have any questions please just ask, and happy cooking!

Edamame Stew with Pita Bread
Serves 4

- 1 ½ cups frozen, shelled edamame
- 1 ½ cups farro, uncooked
- 1 ½ teaspoons olive oil
- ½ large onion, chopped
- 1 large zucchini, chopped
- 1 tablespoon minced garlic
- 1 teaspoon cumin
- ¼ teaspoon cayenne, or to taste
- 1 (14 ounce) can petite diced tomatoes, 1-2 tablespoons of the juice drained
- 2 tablespoons cilantro, chopped
- 1 tablespoon lemon juice
- 4 4” pitas

1. Prepare edamame according the the directions on the package, drain, then set aside.
2. Prepare farro according to package directions, set aside when ready, cover to keep warm.
3. While the farro is cooking, cook the onion in the olive oil in a medium saucepan over medium heat. Let the onions cook for about 3 minutes, stirring occasionally. Add the zucchini, stir, then cover the pan and cook for an additional three minutes.
4. Add the garlic, cumin, and cayenne, then cook for about 30 seconds. Stir in the tomatoes and bring the mixture to a boil. Reduce the heat and simmer for about 5 minutes.
5. Stir the edamame into the tomato mixture, and cook until heated through. Take the pan off of the heat and stir in the cilantro and lemon juice until mixed.
6. Portion the farro into four bowls and divide the edamame mixture between the bowls over the top of the farro. Serve with pita bread. 

Printable recipe

Recipe adapted from Eating Well 2007 

This recipe may be linked up to:

· Inside BruCrew Life - Trick or Treat Tuesday's
· Pint Sized Baker - Marvelous Mondays 
· The Mandatory Mooch - Tasty Thursdays 
· Real Housemoms - Fabulous Fridays!
· Kitchen Meets Girl - What's In Your Kitchen Wednesday
· Alli 'n Sons - Sweet Tooth Friday 
· DJ's Sugar Shack - Whatcha Whipped Up?
· Mom's Test Kitchen - Mom's Test Meal Mondays
· The Real Housewives of Riverton - Riverton Housewives Round Up
· Mandy's Recipe Box - Totally Tasty Tuesday's
· A Pinch of Joy - Busy Monday Link Party 
· House of Hepworth's - Hookin up with HoH 
· Couponing & Cooking - Mealtime Monday 
· What's Cooking, Love? - Showcase Your Talent Thursday 
· Bacon Time with the Hungry Hungry Hypo - Anything Goes Linky
· Chef in training - Tuesday Talent Show
· Dwell on Joy - Dwell on Friday 
· Six Sister's Stuff - Strut Your Stuff Saturday
· A Slice of Southern - Southern Sundays 

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