1 TBSP olive oil 1/2 cup chopped onion 1 bag (10oz.) Cascadian Farm frozen edamame, shelled 1 cup yellow sweet corn 2 TBSP water 1 large tomato 1/4 tsp dried thyme 1/4 tsp salt 1/8 tsp pepper
In 10-inch skillet, heat oil over medium heat. Add onion, cook 3-5 minutes, stirring frequently; Stir in edamame, corn, and water. Reduce heat to medium-low; cover and cook 5-7 minutes, stirring occasionally until vegetable are tender. Stir in tomato, thyme, salt and pepper. Cook uncovered 1-2 minutes, stirring occasionally, just until tomato softens and mixture is thoroughly heated. Serve with 1/2 cup brown rice.