Thursday, May 27, 2010

Edamame Rice Bowls

I haven't had much of an appetite lately, but I had this for dinner last night. It's delicious, very quick to make and very nutritious. I know it seems like a weird mix of ingredients, but trust me!

Edamame Rice Bowls
Serves 2 as an entree or 4 as a side.

½ cup brown rice
1 8-oz. bag frozen shelled edamame
¼ cup dried cranberries
2 oz. crumbled feta cheese
10 pitted, halved black olives
3 Tbsp chopped fresh cilantro
1 Tbsp olive oil
1 Tbsp lime juice
¼ tsp. red pepper flakes (optional)

1. Prepare rice according to package instructions, cooking until the rice is tender.

2. Bring 2 cups salted water to a boil, add edamame, and cook for 2 minutes, or until tender; drain and set aside. (Or just defrost it in the microwave!)

3. Toss all ingredients together in a large bowl. Season with salt and pepper.

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