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Soybeans with Sesame Jasmine Rice
By Chef Andrew Faulkner


2 cups Water
1 1/2 cups Jasmine Rice or Long-Grain White Rice
1 package Soybeans (Edamame) shelled (about 8 ounces)
1 tablespoon Peanut Oil
3/4 teaspoon Salt
1 1/2 tablespoons Sesame Seeds toasted


Combine 2 cups water, rice, soybeans, oil, and salt in large saucepan.

Bring to boil over high heat, stirring occasionally. Reduce heat to medium, cover and simmer until rice is tender, about 15 minutes.

Remove from heat. Let stand covered, 5 minutes. Fluff rice with fork. Stir in sesame seeds; season with salt and pepper.