Seasonal Recipe

Recipe for baked brown rice with edamame, scallions, and fresh herbs

(Karoline Boehm Goodnick for The Boston Globe)

Serves 6

Instead of boiling brown rice, bake it and stir in edamame, scallions, and fresh herbs to brighten the winter table.

cups long-grain brown rice
cups water
1tablespoon butter
Salt and pepper, to taste
1tablespoon olive oil
2cloves garlic, thinly sliced
4scallions, white ends chopped, tops thinly sliced
2cups fresh or frozen shelled edamame
1tablespoon each freshly chopped parsley, thyme, and oregano

1. Set the oven at 375 degrees. Have on hand a 2-quart baking dish.

2. Place the brown rice in the dish. In a saucepan, bring the water, butter, and a generous pinch of salt to a boil. Pour the water mixture over the rice and stir well. Cover with foil and transfer to the oven. Bake for 1 hour or until the rice is tender.

3. In a skillet over medium heat, heat the olive oil. Cook the garlic, stirring, for 2 minutes. Add the scallions and cook, stirring, for 2 minutes more. Add the edamame and cook, stirring, for 2 minutes or until the mixture is hot.


4. Fluff the rice with a fork, and stir in the edamame mixture. Add the herbs and taste for seasoning. Add more salt and pepper, if you like.

Jillian Bernardini