Instead of boiling brown rice, bake it and stir in edamame, scallions, and fresh herbs to brighten the winter table.
|1½||cups long-grain brown rice|
|Salt and pepper, to taste|
|1||tablespoon olive oil|
|2||cloves garlic, thinly sliced|
|4||scallions, white ends chopped, tops thinly sliced|
|2||cups fresh or frozen shelled edamame|
|1||tablespoon 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.