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Quick Edamame and Orange Rice

Quick Edamame and Orange Rice

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

Cooking Light APRIL 2005

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 476
  • Calories from fat: 29%
  • Fat: 15.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 2.2g
  • Protein: 14.7g
  • Carbohydrate: 75.9g
  • Fiber: 10.4g
  • Cholesterol: 0.0mg
  • Iron: 3.7mg
  • Sodium: 556mg
  • Calcium: 119mg

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Quick Edamame and Orange Rice Recipe