Edamame Rice Bowls Recipes
RICE BOWL RECIPES: MANGO AVOCADO RICE BOWL
These savory & sweet mango avocado ginger rice bowls are one of our favorite rice bowl recipes!
Provided by Phoebe Moore
Categories Main dish
Time 25m
Number Of Ingredients 18
Steps:
- Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
- Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
- Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.
ASIAN CHICKEN RICE BOWL
This super flavorful, nutrient-packed dish makes use of supermarket conveniences like coleslaw mix and rotisserie chicken. This recipe is easily doubled or tripled for large families. -Christianna Gozzi, Asteria, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls., In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.
Nutrition Facts : Calories 429 calories, Fat 15g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 616mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
EDAMAME RICE
Sticky white rice tossed with vibrant green edamame, flaky furikake, and a splash of saltiness from the soy sauce flavored mushrooms. This simple edamame rice recipe is perfect for weeknight dinner, family potlucks, bento lunches for the kids. . . let's be honest ANYTIME.
Provided by Relle
Categories Sides
Time 30m
Number Of Ingredients 5
Steps:
- In a large bowl rinse rinse with cool water until the water runs clear. Drain excess water. Place rinsed rice into a rice cooker pot with 1 cup water and set to cook. This will take about 15-20 minutes.
- Heat a small pot of water to a rolling boil. Add shelled edamame and boil for about 3-5 minutes or until edamame are tender.
- Allow rice to cool for 10 minutes upon completion. Add edamame, furikake, and nametake. Toss to combine.
- Best served warm.
Nutrition Facts : Calories 58 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 69 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
EDAMAME RICE
A seasoned rice dish with edamame, ochazuke wakame (a type of furikake), and nametake (seasoned mushrooms). Flavorful and delicious! Eat plain as a simple meal, or replace your regular bowl of rice with this Edamame Rice ^_^
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Prepare the rice. Wash the rice several times, until the water runs almost clear.
- Cook the rice. (Use the same amount of water and same standard setting and you normally use to prepare rice in the rice cooker.)
- Once the rice is finished cooking, pour in the ochazuke wakame. Use a rice paddle and gently mix.
- Add the nametake. Mix again.
- Add the cooked edamame. Mix again until everything is evenly combined.
- Ready to eat!
EDAMAME RICE BOWLS
Wonderful flavors blended together in this brown rice dish. I found this in the "Healing Foods" March edition.
Provided by pkthacker1
Categories Soy/Tofu
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
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
TERIYAKI CHICKEN & EDAMAME RICE BOWLS
Make and share this Teriyaki Chicken & Edamame Rice Bowls recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
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.
EGG AND EDAMAME BROWN RICE BOWL
A bowl of seasoned brown rice and edamame is topped with a fried egg, chopped avocado and a dash of hot sauce.
Provided by Rice Select
Categories Trusted Brands: Recipes and Tips RiceSelect
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Mix scallions, rice, edamame, and vinegar in a small bowl; season with salt and pepper.
- Heat oil in a nonstick skillet over medium-high heat. Crack eggs into skillet; season with salt and pepper and cook until whites are set around the edges, about 1 minute. Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk.
- Divide rice among bowls; top with eggs, avocado, and hot sauce and basil.
Nutrition Facts : Calories 586.8 calories, Carbohydrate 75.9 g, Cholesterol 186 mg, Fat 24.5 g, Fiber 7.8 g, Protein 15.6 g, SaturatedFat 4 g, Sodium 190.3 mg, Sugar 1.1 g
More about "edamame rice bowls recipes"
BUILD-YOUR-OWN BUDDHA BOWL - COOKIE AND KATE
From cookieandkate.com
5/5
- Bring a large pot of water to boil (ideally about 4 quarts water). Once the water is boiling, add the rice and continue boiling for 25 minutes. Add the edamame and cook for 3 more minutes (it’s ok if the water doesn’t reach a rapid boil again). Then add the snap peas and cook for 2 more minutes.
- Drain well, and return the rice and veggies to the pot. Season to taste with 1 to 2 tablespoons of tamari or soy sauce, and stir to combine.
- Divide the rice/veggie mixture and raw veggies into 4 bowls. Arrange cucumber slices along the edge of the bowl (see photos). Drizzle lightly with carrot ginger dressing and top with sliced green onion. Place a lime wedge or 2 in each bowl.
- When you’re ready to serve, divide the avocado into the bowls. Lightly drizzle sesame oil over the avocado, followed by a generous sprinkle of sesame seeds and flaky sea salt. Serve promptly.
MONGOLIAN STEAK EDAMAME RICE BOWL | READY SET EAT
From readyseteat.com
Cuisine AsianCategory Main DishServings 4Total Time 1 hr
- Combine steak and 1/2 cup of Mongolian sauce in large resealable bag; marinate in refrigerator for at least 30 minutes.
- Heat oil in large skillet over medium-high heat, and cook steak (in batches if necessary) until no longer pink, leaving excess marinade in bag. Remove meat from skillet, keep warm.
- Add bok choy to skillet, season with salt and pepper; add water and stir. Cover and cook for about 5 minutes or until white pieces of bok choy are tender. Remove from heat, keep warm.
- To serve, divide rice evenly among 4 bowls. Top each with steak, bok choy, edamame and carrots. Drizzle with remaining 1/2 cup sauce, sprinkle with sesame seeds and serve.
EDAMAME SUSHI BOWL RECIPE | WELL VEGAN
From wellvegan.com
Estimated Reading Time 30 secs
- Cut the avocado into bite-size pieces. Add to a large bowl and toss with the edamame, cabbage, red bell pepper, carrots, scallions and chives.
SUSHI BOWL WITH SMOKED SALMON, AVOCADO AND EDAMAME
From avocadopesto.com
4.4/5 Estimated Reading Time 5 mins
- Cook rice in a rice cooker or on the stove top according to directions (I add 2 cups water to 1 cup rice, bring to a boil, reduce heat, cover and simmer until cooked).
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Estimated Reading Time 3 mins
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TAHINI EDAMAME RICE BOWL | THINK RICE
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EDAMAME RICE BOWLS RECIPE - VEGETARIAN TIMES
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EDAMAME & VEGGIE RICE BOWL RECIPE | EATINGWELL
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From lovefoodnourish.com
Estimated Reading Time 5 mins
- Bring a medium pot of water to the boil. Rinse rice under running water. Add the rice to the boiling water, reduce heat and simmer for 30 minutes. Once cooked, rinse under cool water and drain.
- Blanch the precooked frozen edamame beans in boiling water for 2-3 minutes, rinse under cold water. If the beans you are using have not been pre-cooked or are raw then cook according to instructions on packet.
- In a small frying pan or skillet add 1 Tbsp of oil and 1/2 Tbsp of tamari or soy sauce. Add the cashew nuts and sunflower seeds and stir for 2-3 minutes on a medium heat until they are lightly golden. Remove and set aside on a paper towel to drain.
- Peel and chop the mushrooms and chop the spring onion. Stir these through the brown rice. Roughly tear the nori seaweed into strips and stir through the rice.
CHICKEN EDAMAME RICE BOWL - FOOD LOVIN' FAMILY
From foodlovinfamily.com
Estimated Reading Time 1 min
CHICKEN EDAMAME RICE BOWLS | FAITHFULLY FREE
From faithfullyfree.com
Estimated Reading Time 3 mins
- Cut chicken breasts into thin strips on a large cutting board. Season with salt and pepper and toss with cornstarch.
- In a large skillet, heat 1 tablespoon over medium-high heat. Cook chicken until light brown and cooked through, about 6-8 minutes.
SESAME SHRIMP WITH ASIAN GREENS RICE BOWL | FOODIECRUSH.COM
From foodiecrush.com
Estimated Reading Time 6 mins
- In a medium size bowl, whisk the ponzu sauce, grated ginger, sesame oil, garlic and red chile flakes. Add the shrimp to the sauce and toss to coat. Set aside the shrimp to marinade for 30 minutes in the refrigerator up to 1 hour.
- In a large pan or a wok, bring the heat to high and add the oil to the pan. Add half of the shrimp and cook for 2-3 minutes until cooked on one side then stir the shrimp quickly with a wooden spoon or tongs for another minute until the shrimp is browned on each side. Transfer the shrimp to a bowl and add a bit more oil of needed then add the rest of the shrimp, repeating the cooking process, and transfer to the bowl when cooked. Pour the remaining marinade in the pan and bring to a boil then scrape up the bits from the bottom of the pan. Add the green onions and cook for 1 minute. Add the swiss chard, spinach and edamame and cook, tossing often like stir fry for 1-2 minutes or until slightly wilted. Add the shrimp back to the greens and stir to combine. Garnish with more green onions and sesame seeds.
- Divide the brown rice to serving bowls and top with the shrimp and greens. Serve immediately with Sriracha sauce if you like it spicy.
EDAMAME & SPICY CARROT SUSHI BOWLS - THE RECIPE ROOKIE
From thereciperookie.com
Estimated Reading Time 3 mins
- Prepare the spicy carrot sushi by processing carrots in a food processor until broken down into small bits. Add carrots to a medium-sized mixing bowl and combine with mayo, sriracha, rice wine vinegar, and Furikake seasoning.
- Prepare each bowl with 1/2 cup rice, 1/2 cup cabbage, 1/2 cup lettuce, 1/2 cup edamame, about 2-3 spoonfuls of the spicy carrot, avocado, and cucumber.
EDAMAME AND BROWN RICE BOWLS – JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
- First, start on the rice mixture. Heat the sesame oil in a large pot over medium high heat. Heat the edamame through in it until tender. Then add in the bok choy for just a minute or so to warm it through and wilt it. Season the mixture to taste with salt and pepper. Remove it all to a plate. Add in the rice and barely toast it for 30 seconds in the pot, before pouring in the stock. Let the stock come to a gentle boil, then cover the pot with a lid and turn the heat to medium low. Let the brown rice cook until all of the liquid is gone and it is tender, for about 25 to 30 minutes. Check on it toward the end. If the liquid is gone before the rice is tender, just add a little more stock or water and let it finish cooking.
- While the rice cooks, make the sauce. Combine all of the ingredients in a blender and pulse it together until it becomes a lovely, smooth sauce. When the rice is done, add the edamame and bok choy mixture to it and stir it all well. Then pour in the sauce and stir that in thoroughly as well. Scoop into bowls and top with sliced avocado and slivered almonds if desired. This also makes a fantastic meal prep if you want to store it in individual containers to heat up for the week. Enjoy!
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