nutritional information

Per 1 1/2-cup serving:

  • 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
Vegan

Edamame Rice Bowl

Serves 4

30 minutes or fewer

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

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.

January/February 2014 p.32

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comments

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

Carrera - 2014-01-26 23:50:27

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

Mel - 2014-01-25 01:28:04

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

Steffani B - 2014-01-10 23:34:56