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Pineapple-Ginger Rice Bowl with Edamame

Serves 4
Time 10 min
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.
Ingredients
  • 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
Method

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.

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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  • 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