tomato-edamame-and-corn-saute-with-cumin-and-cilantro-104600.json

{
    "directions": [
        "Heat oil in large nonstick skillet over medium-high heat. Add onion; saut\u00e9 until golden, about 5 minutes. Add cumin and garlic; stir 1 minute. Add tomatoes with their juices; bring to boil. Reduce heat to medium and cook until most liquid has cooked away, about 5 minutes. Stir in edamame, corn and broth. Simmer until most broth is absorbed, about 6 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve."
    ],
    "ingredients": [
        "1 tablespoon vegetable oil",
        "3/4 cup finely chopped onion",
        "1 3/4 teaspoons ground cumin",
        "1 garlic clove, minced",
        "1 14 1/2-ounce can diced tomatoes in juice",
        "2 cups shelled cooked edamame beans (from about 26 ounces of pods)",
        "1 cup frozen corn kernels",
        "1/2 cup canned vegetable broth",
        "2 tablespoons chopped fresh cilantro"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bean",
        "Herb",
        "Soy",
        "Tomato",
        "Vegetable",
        "Side",
        "Saut\u00e9",
        "Vegetarian",
        "Corn",
        "Summer",
        "Vegan",
        "Cilantro",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Tomato, Edamame and Corn Saut\u00e9 with Cumin and Cilantro",
    "url": "http://www.epicurious.com/recipes/food/views/tomato-edamame-and-corn-saute-with-cumin-and-cilantro-104600"
}