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Edamame Rice Bowl

Frozen bell peppers and onions add loads of flavor to recipes, but their texture can be a little limp. Chopping the veggies into smaller pieces and mixing them with edamame and brown rice solves the problem.

Ingredients: 

Ingredients: 

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2 14.4-oz. pkg. frozen bell pepper stir-fry vegetables, such as Birds Eye
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1 12-oz. pkg. frozen shelled edamame, such as Seapoint Farms
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½ cup shiitake sesame vinaigrette, such as Annie’s
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1 Tbs. grated fresh ginger
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3 cups cooked brown rice

Instructions: 

1. Pulse frozen bell pepper stir-fry vegetables in food processor until coarsely chopped.

2. Coat wok or large skillet with cooking spray, and heat over medium-high heat. Add chopped stir-fry vegetables, edamame, 1/4 cup vinaigrette, and ginger, and stir-fry 3 to 5 minutes, or until vegetables have thawed and released their juices and most of liquid has evaporated. Add rice and remaining 1/4 cup vinaigrette, and stir-fry 5 minutes more, or until rice and vegetables begin to brown. Season with salt and pepper, if desired.

Nutrition Information: 

Calories: 
442
Protein: 
15 g
Total Fat: 
19 g
Saturated Fat: 
1 g
Carbohydrates: 
55 g
Cholesterol: 
0 mg
Sodium: 
281 mg
Fiber: 
9 g
Sugar: 
3 g
Yield: 
Serves 4

Comments on this Recipe

DELISH!! I added tofu and extra ginger. Also needed a little salt.

We loved it- added extra frozen veggies we had on hand. Will make again!

Made with rice noodles instead of rice and added some extra green beans, watercress and ponzu sauce. It was amazing!

Delish! And so easy! Used a little extra dressing and happened to have white rice on hand, so I used that instead. Also, I was only cooking for me so I made a quarter of the recipe. It is super easy to reduce and still have all the other ingredients fresh for the next time I want to make it.

Simple and delicious!

Easy to make, quick, & tasty! I threw in some garden beet greens, and used a "royal" rice blend since that's what was on hand.

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