Quick Edamame and Orange Rice

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


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


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


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
My Notes

Only you will be able to view, print, and edit this note.

Add Note