Red Rice and Edamame Bowl with Spring Veggies Recipe
This spring edamame bowl features a bed of chewy red rice, colorful steamed veggies, and a garlic-ginger dressing. Get the recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Steamer basket
- Saucepan
- Stove
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup fresh sugar snap peas or English peas, trimmed and halved diagonally
- ⅔ cup shelled edamame
- 4 spears fresh asparagus, trimmed
- 1 cup cooked red or black rice (see tip in intro)
- ½ cup coarsely shredded carrot
- ¼ cup thinly sliced radishes
- 1 tablespoon unseasoned rice vinegar
- 2 teaspoons low-sodium soy sauce or tamari
- ¼ teaspoon minced garlic
- ¼ teaspoon grated fresh ginger
- 2 tablespoons coarsely chopped raw cashews or sliced almonds, toasted
- 2 tablespoons bias-sliced scallion
- 3 slices fresh jalapeño chile
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