 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
Edamame is just a fancy word for heart-healthy soybeans-used here in place of traditional lima beans. Look for them in the frozen vegetable case. Ingredients:
1 medium onion, chopped |
2 tablespoons canola oil |
1 medium-size orange bell pepper, seeded and diced |
1 medium-size red bell pepper, seeded and diced |
1 medium-size yellow bell pepper, seeded and diced |
2 1/2 cups frozen whole kernel corn |
1/2 cup chicken broth |
1 (16-oz.) package frozen edamame, thawed |
1 tablespoon butter |
1 tablespoon chopped fresh mint |
salt and pepper to taste |
Directions:
1. Sauté onion in hot oil in a large skillet over medium heat 3 minutes or until tender. Add bell peppers and corn, and cook 5 more minutes or until tender.
2. Stir in chicken broth, and bring to a boil over medium-high heat; reduce heat to low. Stir in edamame; cook 3 minutes. Stir in butter until melted. Remove from heat, and stir in mint and salt and pepper to taste. Serve immediately.
|
|