Edamame Pilaf

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  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 2 carrots, chopped
  • 1 cup brown rice
  • 3 cups fat-free, reduced sodium, vegetable or chicken broth
  • 1 cup shelled edamame, fresh or frozen
  1. Heat the oil in a medium saucepan over medium heat. Add the onion and carrots and cook, stirring occasionally, for about 5 minutes or until lightly browned.
  2. Add the rice and cook, stirring constantly, for 3 minutes longer.
  3. Add the broth and bring to a boil. Reduce the heat to low, cover and simmer for 35 minutes.
  4. Stir in the edamame and cook for 10 minutes longer, or until the liquid is absorbed.
(Note: Besides being a good source of protein without the saturated fat and cholesterol found in meat, edamame lowers blood pressure and cholesterol; reduces the risk of blood clots and controls blood sugar levels in people with Type 2 diabetes)

Cooking With Crevolyn
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