Quick Edamame and Orange Rice

recipe
Serve this with steamed broccoli and a simple slaw dressed in a bottled Asian-flavored dressing.

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 476
Caloriesfromfat 29 %
Fat 15.6 g
Satfat 2.2 g
Monofat 7.6 g
Polyfat 2.2 g
Protein 14.7 g
Carbohydrate 75.9 g
Fiber 10.4 g
Cholesterol 0.0 mg
Iron 3.7 mg
Sodium 556 mg
Calcium 119 mg

Ingredients

3 cups uncooked quick-cooking brown rice
1 tablespoon canola oil
1 1/2 cups thin diagonally sliced celery
1 cup sliced green onions
1 cup (2 x 1/2-inch) julienne-cut red bell pepper
1 cup frozen shelled edamame (green soybeans), thawed
1/2 cup dry-roasted cashews
1/4 cup low-sodium teriyaki sauce
1 teaspoon dark sesame oil
1/8 teaspoon freshly ground black pepper
2 small oranges, peeled and sectioned

Preparation

Cook rice according to package directions, omitting salt and fat. Set aside, and keep warm.

Heat canola oil in a large nonstick skillet over medium-high heat. Add celery, onions, and bell pepper; sauté 1 minute. Stir in cooked rice, edamame, and remaining ingredients. Serve immediately.

Nava Atlas,

Cooking Light

April 2005
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