I go through a lot of ingredient phases. Last month it was tahini. (Although, that phase never really ends). This month, it’s turmeric. Turmeric’s going into my morning smoothies, my lunchtime collard wraps, my afternoon tea, my salad dressings, my dinnertime peanut sauces, etc. It’s a turmeric takeover, and my orange-stained cutting boards are hating me for it. Good thing the love from my body makes up for that, and that’s what really counts, right?
It took me awhile to get the turmeric bug. I grew up on the spice, but was never really fond of it. In fact, once I was old enough to recognize its flavor, there were multiple occasions where I’d beg my mom not to put it in the dishes she would make. I thought it was bitter, and ruined everything it touched. So, like the teenage version of a little kid pulling at their parent’s pant leg, my easily irritable self would sit at the dinner table, and go, “UGH, MOM, turmeric again? Did you have to? What were you thinking?” I was annoying. And I know it even more so now that I’ve fallen into a deep love with the spice, one I once held as my enemy. Sorry mom. You were right. Turmeric is awesome. And I know what you were thinking.
Compliment it with a little salt and a fat, such as olive oil, or in this recipe, peanut butter/sesame oil, and its bitterness turns into a toastiness so pungent and aromatic, it’s hard not to be won over. (Although, be prepared to employ some repetition in introducing little kid taste buds to it. It’ll never become an overly sweet spice, like cinnamon.)
Now, without even thinking, turmeric automatically gets thrown into everything. Although, rarely is it intentional, and naturally such is the case here. Just like with my morning smoothies and my blender, as the food processor was whizzing for this peanut sauce, the turmeric jar caught my eye. Then came the uncontrollable impulse to throw two teaspoons into its ingredient whirl. Within minutes, my originally calculated dinner took off with a whole new personality. Kitchen spontaneity, at its best. Again, turmeric is showing me it can do no wrong. I like a meal with a little attitude, and that’s exactly what it brought to this.
And now that I’ve gushed about turmeric for far too many WordPress lines…can we talk about the natural beauty of edamame?! In reality, they should’ve really been the primary focus of this blog post. After all, they were the inspiration for this meal. Crunchy, and packed with protein, the green pods make a nice addition to grains, and allow for a pleasant change of pace from beans, my typical sidekick to rice. After you add in the turmeric and pile on some kale, you’re left with an incredibly flavorful and nutrient-packed meal. As with turmeric, those kind of meals will never do you wrong.
- -1 cup rice + 2 cups water
- -2-4 tsp. ginger (depending on how spicy you like it)
- -1 large garlic clove
- -1/4 cup + 2 Tbsp. peanut butter
- -1 Tbsp. toasted sesame oil
- -2 scant Tbsp. soy sauce
- -2 scant tsp. turmeric
- -2 Tbsp. lime juice (1 large lime, or 2 med.)
- -Pinch of sugar
- -2 Tbsp. warm water
- -1 Tbsp. olive oil
- -1 medium onion, diced
- -1 cup edamame (add a few Tbsp. water if needed
- -2 heaping cups chopped kale
- -2 carrots, shredded
- -3 Tbsp. toasted sesame seeds
- Place rice and water in a pot, and cover. Bring to a boil, then reduce heat to a low simmer. Let cook 45 minutes, or until rice is tender and fluffy.
- Meanwhile, pulse garlic and ginger in a food processor. Add peanut butter, sesame oil, soy sauce, turmeric, lime juice, pinch of sugar and warm water. Pulse until smooth to create your sauce.
- Add olive oil to a large saute pan over medium-high heat. Add onion, and saute until edges begin to brown. Then add edamame, and cook for 5 minutes, stirring occasionally. Add kale, and cook until tender, 5-7 minutes.
- When rice is finished, toss with edamame, kale, shredded carrots, and peanut-turmeric sauce. Top with sesame seeds. Ideally, bring to room temperature before serving.
Can be eaten hot or warm, but best when served at room temp.