Quick Edamame and Orange Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this with steamed broccoli and a simple slaw dressed in a bottled Asian-flavored dressing. Ingredients:
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 |
Directions:
1. Cook rice according to package directions, omitting salt and fat. Set aside, and keep warm.
2. 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.
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