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Fried Rice with Mushrooms and Edamame

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This dish is ideal made with any grain so try it with rice, barley, or kamut. All these grains help regulate and stabilize blood sugar levels.

This dish is ideal made with any grain so try it with rice, barley, or kamut. All these grains help regulate and stabilize blood sugar levels. Edamame (green soybeans) add protein and a creamy buttery element to the overall taste. Serve warm as a main or side dish or serve leftovers chilled for lunch the next day. Edamame are available in the frozen foods section of your supermarket.

1/4 cup (60 mL) tamari soy sauce
1/4 cup (60 mL) water
1 tsp (5 mL) natural sugar
2 Tbsp (30 mL) cold-pressed toasted sesame oil
2 cups (500 mL) cremini, Portobello, or shiitake mushrooms, sliced
1 16-oz (450-g) package shelled edamame beans
4 1/2 cups (1.125 L) cooked brown and wild rice, combined
1 cup (250 mL) green onions, sliced
Sesame seeds (optional)

Combine tamari, water, and sugar in small bowl. Set aside.

Heat wok and add sesame oil. Add mushrooms and stir-fry 3 to 5 minutes until soft and most of the liquid has disappeared. Add edamame and stir-fry another 3 minutes.

Push vegetables to edge of wok and quickly add tamari, water, and sugar mixture. Add rice, tossing to coat. Fry until warmed through, then add green onions. Mix well for 1 or 2 minutes and serve hot. Sprinkle with sesame seeds, if desired. Serves 6.

Source: alive #265, November 2004

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