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Quick Edamame and Orange Rice

Yield 4 servings (serving size: 1 3/4 cups)
Serve this with steamed broccoli and a simple slaw dressed in a bottled Asian-flavored dressing.

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

Nutrition 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

How to Make It

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

  2. 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.