In a pot, combine rice, edamame, kombu, and 2 1/4 cups water. Bring to a boil, reduce heat, and cover. Cook for 18–20 minutes until water is absorbed. Remove kombu, chop finely, and mix back ...
While I'm a firm believer that the creamy white bean reigns supreme when it comes to bean-based dips, I like the vibrant color and protein that edamame brings to this version. The flavors here are ...