Brown Rice Bowl with Edamame
Nutty brown rice meets bright miso and ginger in this satisfying bowl that's both nourishing and deeply flavorful. The sweet crunch of red peppers and tender edamame creates beautiful contrast, making this my go-to when I crave something wholesome yet exciting.
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.