Saffron Rice with Edamame and Fish Cake

Serves 3-4

Ingredients:

1 1/2 cup uncooked white rice

3/4 cup chicken broth

10 -15 saffron threads

1/2 teaspoon salt

1/4 teaspoon granulated garlic

2 teaspoons vegetable oil

2 scallions, diced

1/2 cups frozen edamame

1/2 cup frozen or can corn kernels

1 cup fish cake or fish meatballs, diced

1/4 cup water

Directions:

1. Cook rice with chicken broth and saffron in rice cooker.

2. Meanwhile, heat oil in skillet. Add scallions and1/4 teaspoon salt. Once wilted, place scallion and oil in a small bowl and set it aside.

3. Add fish cake, edamame, and corn to the same skillet. Stir several times to combine the ingredients. Add water and 1/4 teaspoon salt. Stir several times, cover lid and let it cook for about 5 minutes. Turn off heat.

4. Add granulated garlic and scallion oil into the cooked rice.  Using a pair of chopsticks or a fork, fluff and combined the rice until it is infused with the saffron color.  

5. Add fish cake and vegetable mixture to rice. Evenly combine all the ingredients and serve.