Brown Rice Bowl with Edamame
Chewy brown rice provides a perfect base for the mixture of fresh and cooked ingredients.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
—
Total Time
20 min
Servings
4 servings
Ingredients
- 3 tablespoonsbrown rice miso
- 6 tablespoonssushi vinegar
- 2 teaspoonstoasted sesame oil
- 1 tablespooncanola oil
- 2 cupscubed red bell pepper
- 1 teaspoongrated gingerroot -- peeled; be generous
- 1 1/2 cupscooked brown rice
- 1 cupfrozen shelled edamame -- do not cook - just thaw by rinsing under cool water
- 1 cupcherry tomatoes -- halved
- 1/3 cupalmonds -- toasted in 350º F oven for 6-8 minutes
- 1/2 cuptorn basil
- 1/3 cupdried cranberries
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
In a small bowl, combine miso, vinegar, and sesame oil. Set aside.
- 2
Heat a medium skillet over medium-high heat. Add 1 tablespoon canola oil to the pan; swirl to coat. Add peppers and sauté for , stirring occasionally. Add in gingerroot and stir for to a minute.
- 3
Combine brown rice, edamame, cherry tomatoes, and almonds. Toss with dressing to coat. Divide among 4 bowls. (You may not use all of the dressing so taste at this point.) .
- 4
Garnish with torn basil and dried cranberries.