Asian Edamame And Brown Rice Salad

Asian Edamame And Brown Rice Salad
Source: The Six O'Clock Scramble Meal Planner". Recipe Credit: . Photo Credit: Renee Comet.
Summary

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.

  • Prep time
    5 min
  • Cook time
    30 min
  • Servings
    6 Servings
  • Serving size
    1 1/4 cups
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 1/4 cups
  • Amount per serving Calories 245

  • Total Fat 9g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 160mg
  • Total Carbohydrate 35g
    • Dietary Fiber 8g
    • Total Sugars 7g
  • Protein 9g
  • Potassium 540mg
  • Phosphorus 190mg
Ingredients

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
Directions

Directions

  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.

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