Instructions: Combine rice, water, wine and 2 1/2 tablespoons soy sauce in rice cooker or pot. Cook as you would normally cook rice. When rice is about halfway done, stir in edamame.

Meanwhile, dissolve sugar in remaining soy sauce and mix into pecan pieces.

Spread on foil-lined pan and toast in oven (or toaster oven), watching carefully, until pecans look dry but not burned. Let cool. They will be soft when hot but crisp at room temperature.

Add pecans to rice, using a fork or chopsticks.

Note: If you have only unshelled edamame, cook and shell them first, then add to the rice 5 minutes before its done.

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