Absolutely wonderful food! Your kitchen will definitely smell fantastic! Additionally, this recipe is incredibly adaptable. For instance, you could discover that lima beans are simpler to prepare than edamame. Also, if you don’t like tuna, you might substitute another sort of fish. Even fresh herbs would add a flavorful boost. Feel free to try new things. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup uncooked brown rice
- 2 cups water
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper, divided
- 1 cup frozen shelled edamame (green soybeans)
- 4 (4 ounce) tuna steaks
- ¼ teaspoon salt
- 1 bulb shallots, peeled and chopped
- ¾ cup water
- 1 tablespoon minced fresh chives
- ¼ teaspoon grated orange zest
- 1 tablespoon orange juice
Instructions
- Place the rice and 2 cups water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion, and cook until tender. Season with thyme and 1/4 teaspoon pepper. Gently stir into the cooked rice.
- Place the edamame in separate pot with enough water to cover, and bring to a boil. Cook 5 minutes, or until tender. Mix into the rice.
- Heat remaining olive oil in a skillet. Rub tuna with remaining 1/4 teaspoon pepper and salt. Place tuna in the skillet, and cook to desired doneness. Set aside, and keep warm.
- Place shallots in skillet. Increase heat to high, and pour in 3/4 cup water. Cook until liquid is reduced to about 1/2 cup, then stir in chives, orange zest and orange juice. Arrange fish over the rice and drizzle with the sauce to serve.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 3 g |
| Protein | 30 g |
| Saturated Fat | 1 g |
| Sodium | 191 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Made half withv tofu & half with salmon steaks. Too much work. Also I used dries peas cooked instead of edamame as that is what I had on hand.
My family enjoyed this meal. My prep time was a bit longer do to being new to cooking, and shelling the beans.