Best Edamame Rice Bowls Recipes

Teriyaki Chicken & Edamame Rice Bowls image

Provided by gailanng

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/2 cups edamame, thawed (10 ounce bag)
1 small red bell peppers or 1 small yellow bell pepper, small diced
1/2 cup bottled teriyaki sauce
3 cups cooked medium grain brown rice (can sub white rice) or 3 cups long grain brown rice (can sub white rice)
1/2 cup chopped fresh cilantro leaves

Steps:

Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until lightly brown and cooked through.
Stir in edamame, bell pepper and teriyaki sauce. Bring to boil and cook, stirring constantly, for 30 seconds. Add rice and cilantro, stir until well combined and heated through.

Edamame Rice Bowls image

Provided by pkthacker1

Categories Soy/Tofu

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup brown rice
8 ounces frozen shelled edamame
1/4 cup dried cranberries
2 ounces crumbled feta cheese
10 pitted kalamata olives, halved
3 tablespoons chopped cilantro
1 tablespoon olive oil
1 tablespoon lime juice
1/4 teaspoon red pepper flakes

Steps:

Bring 1 1/4 cups water to a boil, stir in rice and season with salt. cover, reduce heat to medium low and simmer 45 minutes or until rice is tender.
Bring 2 cups salted water to a boil, add edamame and cook 2 minutes or until tender; drain and set aside.
Toss together rice, edamame, cranberries, feta, olives, cilantro, oil, lime juice and red pepper flakes in a large bowl. Season with salt and pepper.

Nutrition Facts : Calories 127.8, Fat 6.2, SaturatedFat 1.7, Cholesterol 6.7, Sodium 129.8, Carbohydrate 13.3, Fiber 1.9, Sugar 0.6, Protein 5.7