Diets

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.

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.

Servings
4

Ingredients

  • 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
  • 1/2 cup shiitake sesame vinaigrette, such as Annie’s
  • 1 Tbs. grated fresh ginger
  • 3 cups cooked brown rice

Preparation

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.