Monday, January 26, 2009

Brown Rice and Edamame Salad with Ginger-Lime Dressing

This made a great side dish with our baked chicken last night (salad and rice all rolled into one!), or it would make a great light lunch all by itself. I'm always looking for something different to add to a main dish (other than your standard rice and broccoli or green salad) and found this in my favorite Weight Watchers cookbook.

Brown Rice and Edamame Salad with Ginger-Lime Dressing

1/2 cup quick-cooking brown rice (you could really use a cup of any leftover rice here)
1 1/2 cups frozen shelled edamame
1 teaspoon grated lime zest
3 tablespoons lime juice
1 tablespoon reduced-sodium soy sauce
2 teaspoons olive oil
1 teaspoon grated peeled fresh ginger
1/4 teaspoon salt
1 carrot, shredded
1 red bell pepper, seeded and diced (I used green because I had it and it worked great)
1/2 small red onion, diced

1. Cook the rice according to package directions, omitting any butter or oil. Transfer the rice to a plate to cool.

2. Meanwhile, bring a medium saucepan of water to a boil. Add the edamame and cook 5 minutes. Drain, rinse under cold water, and drain again. Set aside.

3. Whisk together the zest, lime juice, soy sauce, oil, ginger, and salt in a large bowl. Add the rice, edamame, carrot, bell pepper, and onion and toss to combine.

Per serving (1 1/2 cups): 169 Cal, 6 g Fat, 5 g Fiber, 9 g Protein (3 WW points)


jess said...

That looks good. I'm going to try it today.

Heidi said...

You'll have to let me know how you like it. My mom did it and didn't like it (different tastes I guess!). I really liked it the first night, but it didn't make good leftovers :(

jess said...

I liked it a lot. But I liked the leftovers too. The only thing was that it was really limey.