Serve as a vegetarian main course or as a side dish with baked tofu, steamed fish or roasted chicken. If you don't have any leftover brown rice on hand, use a package of frozen cooked brown rice as a shortcut.
- 3/4 cup low-sodium vegetable broth
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons brown rice miso or light yellow miso
- 4 cups cooked brown rice
- 2 cups shelled edamame
- 1 1/2 cup chopped fresh pineapple
- 1/4 cup chopped fresh cilantro
In a large, deep skillet, bring broth and ginger to a simmer over medium high heat; simmer for 2 minutes. Remove skillet from heat and whisk in miso. Return to heat, add rice, edamame and pineapple, toss gently and cook until liquid is absorbed and rice is hot throughout, 3 to 5 minutes more. Stir in cilantro and serve.
Per serving: 360 calories (40 from fat), 5g total fat, 0g saturated fat, 0mg cholesterol, 380mg sodium, 66g carbohydrates (10g dietary fiber, 8g sugar), 14g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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