Edamame Rice Bowls
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.
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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.
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
- 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.
- Bring 2 cups salted water to a boil, add edamame, and cook 2 minutes, or until tender; drain and set aside.
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g