Edamame Rice Bowls Recipe - Vegetarian Times

Edamame Rice Bowls

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.

  • 2Servings


  • 1/2 cup brown rice
  • 1 8-oz. bag frozen shelled edamame
  • 1/4 cup dried cranberries
  • 2 oz. crumbed feta
  • 10 pitted kalamata olives, halved
  • 3 Tbs. chopped cilantro
  • 1 Tbs. olive oil
  • 1 Tbs. lime juice
  • 1/4 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.

Nutrition Information

  • Calories: 540
  • Carbohydrate Content: 63 g
  • Cholesterol Content: 25 mg
  • Fat Content: 24.5 g
  • Fiber Content: 9 g
  • Protein Content: 20 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 778 mg
  • Sugar Content: 14 g