Butternut Squash & Edamame Zosui With Ginger–Green Onion Relish

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2 tsp. toasted sesame oil

2 leeks, light green and white parts thinly sliced (11/4 cups)

1 12-oz. pkg. diced butternut squash

2 cups or 1 10.5-oz. pkg. cooked brown rice

1 1/2 cups frozen shelled edamame

1 14-oz. can low-sodium vegetable broth

1 4-inch piece kombu

3 Tbs. white miso

1 Tbs. grapeseed oil

3 Tbs. minced fresh ginger

6 green onions, finely chopped (1 cup)

1/4 tsp. white pepper

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