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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Frozen corn kernels add color and sweetness to Japanese-style short-grain rice, with a little butter bringing richness and soy sauce adding umami. If you want to up the nutrition, substitute ¼ cup rinsed and drained quinoa or pearled barley for an equal amount of the rice. Whether you use only rice or mix your grains, be sure not to skip the soak or rest before or after steaming, respectively, as they are essential for even cooking.
cups Japanese-style short-grain white rice, rinsed and drained
tablespoon soy sauce
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