Sauced Fennel And Sweet Beans With Wild Rice

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1 16-oz. pkg. frozen shelled edamame

1 cup wild rice, rinsed

3 1/2 cups water

2 Tbs. onion soup mix

1 1/2 tsp. olive oil

5 cloves garlic, minced

1 large leek, rinsed and thinly sliced

1 yellow bell pepper, sliced length-wise into 3-inch-wide strips

2 medium-sized fennel bulbs, halved lengthwise and thinly sliced

3 cups vegetable or “chicken”-flavored vegetarian stock

2 Tbs. flat-leaf parsley

2 tsp. dried marjoram

1/4 tsp. lemon-pepper seasoning

2 Tbs. cornstarch

3 Tbs. cold water

1 Tbs. tamari soy sauce

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