Italian Edamame
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium zucchini (about 1 pound total), ends trimmed1 teaspoon olive oil2 garlic cloves, minced1 3/4 cup chopped onion1 3/4 cup diced red bell pepper16 oz. edamame, shelled2 cups canned diced tomatoes with Italian herbs3/4 cup orange juice1/2 cup chopped fresh basil2 cups cooked long-grain brown riceBasil and orange slices for garnish
Slice zucchini in half lengthwise; cut across to make 1/4 inch slices. Set aside.
Heat olive oil in a large saute pan or wok over medium-low heat. Add garlic and saute for 1 minute.
Add onion to pan. Cook 2 minutes or until pieces begin to soften. Add bell pepper, zucchini, and edamame; stir and cook for 2 minutes.
Strain tomatoes, reserving juice (about 1 cup). Combine solid tomato chunks with vegetable mixture and stir.
Whisk together reserved tomato and orange juice; pour over vegetables. Turn heat to low and simmer 15 to 20 minutes. Add basil and toss together.
Spoon 1/2 cup rice on each plate. Top with 1 1/2 cups edamame mixture and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user NAMO07.
Heat olive oil in a large saute pan or wok over medium-low heat. Add garlic and saute for 1 minute.
Add onion to pan. Cook 2 minutes or until pieces begin to soften. Add bell pepper, zucchini, and edamame; stir and cook for 2 minutes.
Strain tomatoes, reserving juice (about 1 cup). Combine solid tomato chunks with vegetable mixture and stir.
Whisk together reserved tomato and orange juice; pour over vegetables. Turn heat to low and simmer 15 to 20 minutes. Add basil and toss together.
Spoon 1/2 cup rice on each plate. Top with 1 1/2 cups edamame mixture and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user NAMO07.
Nutritional Info Amount Per Serving
- Calories: 334.4
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 234.9 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 7.5 g
- Protein: 15.8 g
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