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Asian Edamame And Brown Rice Salad

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How to Make Asian Edamame And Brown Rice Salad

Your family will be super-charged after eating this sweet and tangy nutritious rice salad, inspired by a recipe from Today Show nutrition expert Joy Bauer. If you can’t find shelled edamame you can use frozen peas instead. Serve with Hard-Boiled Eggs.


5 min prep time


30 min cook time


6servings


1 1/4 cups

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Step-By-Step Instructions:

  1. DO AHEAD OR DELEGATE: Cook the rice and the edamame, dice the carrots, slice the scallions, juice the lime, and prepare the salad dressing, or fully prepare and refrigerate the salad.
  2. (Start the eggs first, if you are serving them.) Prepare the rice and edamame according to the package directions and drain the edamame.
  3. In a large bowl, combine the rice, edamame, carrots, scallions, and dried cranberries.
  4. In a small bowl, whisk together the lime juice, soy sauce, vinegar, oil, and sweet and hot chili sauces. Pour the dressing over the salad and gently stir in the avocado. The salad can be chilled for up to 2 days before serving, but add the avocado just before serving.
  5. FLAVOR BOOSTER Serve with extra sweet and hot chili sauce and with extra soy sauce. Cook the rice in 1/2 water and 1/2 light coconut milk.
Veggie Rich
Sides
Salads
Lunch
Appetizers
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Nutrition facts

6 Servings



  • Serving Size

    1 1/4 cups


  • Amount per serving



    Calories





    245

  • % Daily value*

  • Total Fat
    9g

    12%

    • Saturated Fat
      1.3g

      7%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    155mg

    7%

  • Total Carbohydrate
    35g

    13%

    • Dietary Fiber
      8g

      29%
    • Total Sugars
      7g

  • Protein
    9g

  • Potassium
    535mg
    11%

Ingredients

brown rice
3/4 cup

frozen shelled edamame ((about 2 1/2 cups), or use frozen peas)
12 oz

carrot(s) (diced into 1/2-inch pieces)
3

green onion (scallion) (dark and light green parts, thinly sliced)
3

cranberries (dried)
1/4 cup

lime (juice only, about 2 tablespoons)
1

soy sauce (reduced-sodium, (use wheat/gluten-free if needed))
1 tbsp

rice wine vinegar
1 tbsp

toasted sesame oil
2

sweet Asian chili sauce, or substitute mango chutney or apricot jam
2

hot chili sauce, or use Tabasco
1 tsp

avocado (peeled and diced)
1

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