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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.
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.
- 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