Asian

Brown Rice Bowl with Edamame

Name: Brown Rice Bowl with Edamame
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 3 tablespoons brown rice miso; 6 tablespoons sushi vinegar; 2 teaspoons toasted sesame oil; 1 tablespoon canola oil; 2 cups cubed red bell pepper; 1 teaspoon grated gingerroot -- peeled; be generous; 1 1/2 cups cooked brown rice; 1 cup frozen shelled edamame -- do not cook - just thaw by rinsing under cool water; 1 cup cherry tomatoes -- halved; 1/3 cup almonds -- toasted in 350º F oven for 6-8 minutes; 1/2 cup torn basil; 1/3 cup dried cranberries

Chewy brown rice provides a perfect base for the mixture of fresh and cooked ingredients.

By Chef Laura Bonicelli

basildried cranberriesgingergingerrootpeppers

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

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 4 minutes, stirring occasionally. Add in gingerroot and stir for 30 seconds 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.

Nutrition (per serving)

333

Calories

11g

Protein

41g

Carbs

15g

Fat

Fiber

486mg

Sodium