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Edamame and Brown Rice Salad

posted Sep 2, 2015, 3:07 PM by Julia Quam   [ updated Sep 3, 2015, 6:54 AM ]
Edamame and Brown Rice Salad 


Vegan, Trans Fat Free, Saturated Fat Free, Cholesterol Free, Low Sodium, Good Source of Vitamins A & C 

Contains Soy & Wheat 

Yield: ~9 servings (~3/4 cup each) 

This unique salad incorporates edamame, which are immature soybeans that cook quickly and provide a protein and fiber punch, and sriracha, a Thai-style hot sauce that is all the rage. If you don't want to purchase sriracha, feel free to substitute your favorite hot sauce or red pepper flakes to taste. 

Ingredients
1½ cups frozen shelled edamame
½ cup corn, fresh, frozen, or canned (drained & rinsed)
3 cups cooked brown rice (made from approximately 1 cup dry brown rice)
1 large red bell pepper, diced
3 carrots, peeled and grated
2 scallions, thinly sliced
Juice of 1 lime
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 teaspoon sriracha

Instructions
1. Cook edamame according to package instructions. Cool.
2. Combine edamame, brown rice, corn, bell pepper, carrots, and scallions in a large bowl.
3. Whisk together lime juice, soy sauce, rice wine vinegar, sesame oil, and sriracha. Add to large bowl and mix thoroughly.
4. Serve chilled as a side dish or vegetarian entrée.

Nutrition (per 3/4 cup serving)
140 calories, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 120 mg sodium, 22 g carbohydrates, 5 g fiber, 3 g sugar, 6 g protein, 80% DV of Vitamin A, 15% DV of Vitamin C, 4% DV of Calcium, 6% DV of Iron
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