Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light April 2005


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

476 calories; calories from fat 29%; fat 15.6g; saturated fat 2.2g; mono fat 7.6g; poly fat 2.2g; protein 14.7g; carbohydrates 75.9g; fiber 10.4g; iron 3.7mg; sodium 556mg; calcium 119mg.