Best 5 Brown Rice And Edamame Recipes

BROWN RICE AND CHICKEN STIR-FRY WITH EDAMAME AND WALNUTS

Steps:

• Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)
• Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.
• Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.

BROWN RICE AND EDAMAME

Steps:

• In a medium saucepan, bring 1 1/2 cups lightly salted water to a boil. Add rice, reduce to a simmer; cover and cook, 30 minutes.
• Stir in edamame; cover and cook until rice is tender, 15 to 20 minutes. In a small bowl, stir together lime juice, vinegar, oil, and sugar until sugar is dissolved.
• With a fork, stir lime juice mixture and scallions into rice; season with salt and pepper.

BROWN RICE FRITTATA WITH BACON AND EDAMAME

Steps:

• Prepare rice according to package directions. Preheat oven to 400 degrees F (200 degrees C).
• While rice cooks, saute bacon pieces in a 10-inch oven proof skillet over medium heat until starting to crisp, about 5 minutes. Drain off all but 1 tablespoon bacon fat, then add the scallion whites and edamame (or if desired, use 1 cup frozen green peas) to the bacon in the pan and saute one minute.
• Add the cooked rice, and saute one minute. Whisk together the eggs, 1/2 cup sour cream, and the salt, and add to the pan, swirling gently to distribute the egg mixture evenly throughout the other ingredients. Cook undisturbed for 2-3 minutes, until edges look set then place the pan in the preheated oven until set in the center, about 10 minutes further.
• Mix together the scallion greens with the remaining 1/2 cup sour cream, and serve frittata in wedges topped with a dollop of the scallion cream.

EGG AND EDAMAME BROWN RICE BOWL

Steps:

• Mix scallions, rice, edamame, and vinegar in a small bowl; season with salt and pepper.
• Heat oil in a nonstick skillet over medium-high heat. Crack eggs into skillet; season with salt and pepper and cook until whites are set around the edges, about 1 minute. Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk.
• Divide rice among bowls; top with eggs, avocado, and hot sauce and basil.

BROWN RICE, EDAMAME AND CILANTRO SALAD

Steps:

• Toss rice with vinegar while still warm. Steam edamame in pan of water until green and tender, 2 min. Whisk soy, water & oil in small bowl. Combine rice, greens, cilantro and edamame in large bowl and stir in dressing. Season with salt & pepper and lime juice. Add sesame seeds or use for garnish. Refrigerate until ready to serve.