Total Time
55 Mins
Yield
6 servings (serving size: about 1 cup rice mixture, 2 teaspoons parsley, and 2 teaspoons green onions)
Photo: John Autry; Styling: Cindy Barr, Leigh Ann Ross

How to Make It

Step 1

Heat a large nonstick skillet over medium heat. Add soy chorizo to pan, and cook for 12 minutes or until browned, crumbling and stirring occasionally. Place in a small bowl, and set aside.

Step 2

Return pan to medium heat. Add olive oil, swirling to coat. Add yellow onion; cover and cook for 10 minutes or until tender, stirring occasionally. Add saffron and garlic; cook for 1 minute, stirring constantly. Add 1 cup rice and bell pepper; cook for 2 minutes, stirring frequently. Stir in white wine, and cook for 2 minutes or until liquid is nearly absorbed, stirring frequently. Add vegetable broth and salt; bring to a simmer. Cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed.

Step 3

Return soy chorizo to pan, and stir in edamame. Cook for 5 minutes or until edamame is thoroughly heated, stirring occasionally. Sprinkle with chopped parsley and 1/4 cup green onions.

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