Brown Rice And Edamame Salad With Ginger Lime Dressing Recipe




 Quick cooking brown rice1⁄2 Cup (8 tbs)
 Frozen shelled edamame1 1⁄2 Cup (24 tbs)
 Grated lime zest1 Teaspoon
 Lime juice3 Tablespoon
 Reduced sodium soy sauce1 Tablespoon
 Olive oil2 Teaspoon
 Grated peeled ginger1 Teaspoon
 Salt1⁄4 Teaspoon
 Carrot1 , shredded
 Red bell pepper1 , seeded and diced
 Red onion1⁄2 Small, diced

Nutrition Facts

Serving size: Complete recipe

Calories 633 Calories from Fat 159

% Daily Value*

Total Fat 18 g27.6%

Saturated Fat 2.1 g10.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1039.5 mg43.3%

Total Carbohydrates 102 g34%

Dietary Fiber 15.2 g60.8%

Sugars 13.1 g

Protein 20 g40.9%

Vitamin A 283.5% Vitamin C 320.8%

Calcium 15.6% Iron 19.2%

*Based on a 2000 Calorie diet


Cook the rice according to package directions, omitting any butter or oil.
Transfer the rice to a plate to cool.
Meanwhile, bring a medium saucepan of water to a boil.
Add the edamame and cook 5 minutes.
Drain, rinse under cold water, and drain again.
Set aside.
Whisk together the zest, lime juice, soy sauce, oil, ginger, and salt in a large bowl.
Add the rice, edamame, carrot, bell pepper, and onion and toss to combine.