Pineapple-Ginger Rice with Edamame
Serve as a vegetarian main course or as a side dish with steamed fish or roasted chicken. If you don't have any leftover brown rice on hand, use a package of frozen cooked brown rice as a shortcut.
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
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.
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