Edamame Rice Bowls Recipe | Vegetarian Times Skip to main content

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


  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: 

20 g
Total Fat: 
24.5 g
Saturated Fat: 
6 g
63 g
25 mg
778 mg
9 g
14 g
Serves 2

Comments on this Recipe

This is a great go-to recipe that I have used over and over. Very good!!! It works without the olives (as my husband is an olive hater) but not quite as tasty.

This is my favorite Veg Times recipe. It is so quick, easy and delicious. I love adding extra red pepper flakes to spice it up. I have shared this with many of my meat-eating friends and they love it.