Edamame Rice Bowls

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Shelled edamame (soybeans), aren’t just for Asian dishes. Here, they add fresh, subtle flavor to a warm rice salad studded with dried cranberries and olives. For a speedier supper, use instant brown rice in the recipe.

  • SERVINGServings

Ingredients

  • 1/2 cup brown rice
  • 1 8-oz. bag frozen shelled edamame
  • 1/4 cup dried cranberries
  • 2 oz. crumbed feta
  • 10 pitted kalamata olives, halved
  • 3 Tbs. chopped cilantro
  • 1 Tbs. olive oil
  • 1 Tbs. lime juice
  • 1/4 tsp. red pepper flakes

Preparation

  1. Bring 1 1/4 cups water to a boil, stir in rice, and season with salt. Cover, reduce heat to medium-low, and simmer 45 minutes, or until rice is tender.
  2. Bring 2 cups salted water to a boil, add edamame, and cook 2 minutes, or until tender; drain and set aside.
  3. Toss together rice, edamame, cranberries, feta, olives, cilantro, olive oil, lime juice, and red pepper flakes in large bowl. Season with salt and pepper.

Nutrition Information

  • Serving Size: Serves 2
  • Calories: 540
  • Carbohydrate Content: 63 g
  • Cholesterol Content: 25 mg
  • Fat Content: 24 g
  • Fiber Content: 9 g
  • Protein Content: 20 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 778 mg
  • Sugar Content: 14 g