Slow-Simmered Edamame Herb Pilaf

Ingredients

• 1.5 cups brown rice
• 1.5 cups edamame
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 3 cups herb broth
• 1 cup cherry tomatoes
• 0.5 cup parsley
• 0.25 cup fresh mint
• 2 tbsp dill
• 1 lemon
• 1 tsp ground cumin
• 0.5 tsp ground coriander seeds
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 cup pine nuts
• 2 cups baby spinach leaves

Instructions

1. 1Heat extra virgin olive oil in a large pot over medium heat. Sauté diced yellow onion until softened, about 5 minutes. Add minced garlic, ground cumin, and ground coriander, cooking for 1 minute until fragrant.
2. 2Stir in brown rice and shelled edamame. Pour in herb broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
3. 3Remove the pot from heat. Stir in halved cherry tomatoes, baby spinach leaves, chopped fresh parsley, chopped fresh mint, chopped fresh dill, lemon zest, lemon juice, and toasted pine nuts. Cover and let stand for 5 minutes.
4. 4Fluff the pilaf with a fork and season with kosher salt and black pepper to taste before serving.