Ingredients
- 2 cups frozen shelled edamame beans (young soybeans)
- 2 cups cooked brown rice (warm)
- 2 cups chopped tomatoes (about 2 medium-large)
- Salt and pepper to taste
- Optional butter or olive oil and
- Optional: hot pepper sauce such as Tabasco
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Edamame with Brown Rice and Tomatoes
Time: 10 minutes prep, 10 minutes cook
Servings: 4
Directions
- Cook edamame beans according to package directions; drain.
- In microwavable container, stir together edamame beans, rice and tomatoes. Microwave covered 1 minute or just enough to warm ingredients slightly.
- Add salt and pepper to taste. If desired, stir in a small amount of butter or olive oil and Tabasco to taste.
- Yield: Approximately 4 lunch-size vegetarian entrees, or 8 side-dish size servings
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Summary
Is it a salad? Side dish? Vegetarian entree? Healthy snack? It’s any of these you wish it to be. Three ingredients and simple prep put this colorful dish on the table pronto. So simple, so satisfying and healthy - it is one of my favorite fast-to-fix foods. [The Nutrition Facts panel below is not recognizing BROWN rice or soybeans in its calculations, but one fourth of recipe (without added salt or fat) supplies 245 calories, 6 g fat; 34 g carbohydrate; 8 g fiber; 13 g protein, 79 mg calcium and 20 mg sodium.]
