Recipe:
Pineapple-Ginger Rice with Edamame
3 20
Pineapple-Ginger Rice with Edamame
Serves 8 as a side dish
Serve as a vegetarian main course or as a side dish with steamed fish or roasted chicken. If you don't have any leftover brown rice on hand, use a package of frozen cooked brown rice as a shortcut.
Ingredients
3/4 cup low-sodium vegetable broth
1 tablespoon finely grated ginger
2 tablespoons brown rice miso or light yellow miso
4 cups cooked brown rice
2 cups shelled edamame
1 1/2 cups chopped fresh pineapple
1/4 cup chopped cilantro
Method
In a large, deep skillet, bring broth and ginger to a simmer over medium high heat; simmer for 2 minutes. Remove skillet from heat and whisk in miso. Return to heat, add rice, edamame and pineapple, toss gently and cook until liquid is absorbed and rice is hot throughout, 3 to 5 minutes more. Stir in cilantro and serve.
Nutrition
Per serving: 180 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 190mg sodium, 33g total carbohydrate (5g dietary fiber, 4g sugar), 7g protein
http://www.breadcircus.com/recipes/2679
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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