Pineapple Ginger Rice with Edamame

By angied

Ingredients

• 3/4 cup vegetable broth
• 1 tablespoon finely grated ginger
• 2 tablespoons brown rice or light yellow miso
• 4 cups cooked brown rice
• 2 cups shelled edamame
• 1 1/2 cups chopped fresh pineapple
• 1/4 cup chopped cilantro

Details

Servings 4
Adapted from wholefoodsmarket.com

Preparation

Step 1

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.
Nutrition
As main course: Per serving (about 13oz/382g-wt.): 370 calories (40 from fat), 4.5g total fat, 0g saturated fat, 0mg cholesterol, 480mg sodium, 66g total carbohydrate (10g dietary fiber, 8g sugar), 14g protein As side dish: Per serving (about 8oz/191g-wt.): 180 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 240mg sodium, 33g total carbohydrate (5g dietary fiber, 4g sugar), 7g protein