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.
Ingredients
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1/2 cup brown rice
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1 8-ounce bag frozen shelled edamame
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1/4 cup dried cranberries
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2 ounces crumbed feta
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10 pitted kalamata olives, halved
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3 tablespoons chopped cilantro
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1 tablespoon olive oil
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1 tablespoon lime juice
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1/4 teaspoon red pepper flakes
Directions
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
Calories 540, Total Fat 24.5 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 778 mg, Carbohydrate 63 g, Fiber 9 g, Protein 20 g, Sugars 14 g
Percent Daily Values are based on a 2,000 calorie diet
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