1 cup wild rice; soaked for at least 1 hour, drained and rinsed
4 cups water
2 Tablespoons butter (extra virgin olive oil for vegans)
1/2 onion; diced
1 cup edamame (directions for blanching and peeling edamame below)
1/4 teaspoon sea salt
pinch fresh ground black pepper
Combine wild rice and water in a medium sized pot, bring to a boil over high heat, reduce heat to medium to simmer for 45 minutes. Meanwhile preheat a small to medium sized frying pan over medium low heat. Dice onion and sauté in butter (olive oil) under a lid until tender and translucent (stir occasionally so they don’t brown) about 10 minutes. Turn off heat and set aside. Strain cooked wild rice, return to the pot, add sautéd onions and butter, edamame, salt and pepper, stir and serve.
Raw edamame in shell, raw edamame removed from shell, edamame blanched and shelled.
Blanching and peeling raw edamame still in its shell: place 1 1/2-2 cups edamame with shell in a pot, cover with water, sprinkle with 1/4 teaspoon sea salt, bring to a boil, reduce heat to medium, cook for 5 minutes, strain and allow to cool so edamame can be handled/peeled. Simply squeeze the shell and the edamame will “pop” right out.