Edamame Rice Bowls
½ cup brown rice
1 8-oz. bag frozen shelled edamame
¼ cup dried cranberries
2 oz. crumbed feta
10 pitted kalamata olives, halved
3 Tbs. chopped cilantro
1 Tbs. olive oil
1 Tbs. lime juice
¼ tsp. red pepper flakes
- 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.