Pages
▼
Friday, July 1, 2011
Edamame Paella
I hope you'll allow me to drift for a moment back in time, returning to our Las Vegas wedding memories, so I can tell you about the very first meal I cooked for Zach after we were officially married...
Zach and I were married on a Sunday, and we had to fly back to Ohio on Tuesday, so we really only had one day to "honeymoon," technically. Having already spent 6 days in the city of Las Vegas, we were ready for a taste of Nevada's remarkable natural beauty. I still wish we had been able to drive all the way to the Grand Canyon, but alas we were out of time far too fast, so we'll have the Grand Canyon to look forward to on another trip! We were, however, able to drive Red Rock Canyon, and spend a day hiking amidst its splendor...
Returning home, I was suddenly imbued with inspiration to create a colorful, fiery-spicy dish in honor of our memories of the Red Rock Vistas...
Edamame Paella
(Adapted from Cooking Light, April 2011)
2 tablespoons extra-virgin olive oil
12 ounces vegetarian soy chorizo (We used Trader Joe's Soy Chorizo, which is amazing)
2 sweet vidalia onions, chopped
1/4 teaspoon saffron threads, crushed
4 garlic cloves, minced
12 oz Trader Joe's Soycutash, or another edamame-vegetable blend, or plain shelled edamame
1/4 cup balsamic vinegar
2 cups vegetable broth
2 cups cooked brown rice
~ Heat the olive oil in a large nonstick skillet over medium heat. Add the soy chorizo to pan, and cook until browned, crumbling and stirring occasionally.
~ Add the onion and cook until tender, stirring occasionally.
~ Add saffron and garlic; cook for 1 minute, stirring constantly.
~ Add edamame mixture and cook for 2 more minutes, stirring frequently.
~ Stir in balsamic vinegar, and cook for 2 minutes or until liquid is nearly absorbed, stirring frequently.
~ Add vegetable broth and bring to a simmer. Cover, reduce heat, and simmer for 20 minutes or until some of the liquid is reduced.
~ Season to taste with salt and pepper, and serve over brown rice!
Yum! Love Red Rock and riding bikes around there is gorgeous :)
ReplyDeleteI love this paella and that it was inspired by such natural beauty! TJ's soy chorizo is SO GOOD. Love that you threw it in this!
ReplyDeleteSuch gorgeous pictures ! I have been out west, but never for long enough and never to some of the most amazing natural attractions, like Red Rock. So breathtaking.
ReplyDeleteI actually made paella for the first time about a month ago. I love your edited edition!
What gorgeous pictures!
ReplyDeleteI love TJs soycutash and this looks like the perfect way to enjoy it!