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Prep 10 mins
Cook 25 mins
This is an easy and delicious recipe that I found in Shape Magazine. It's a filling dish that I whip up for a main dish but it can also be made as a side. This was Shape's vegetarian recipe of the month.
- 2 medium zucchini
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1 3⁄4 cups chopped onions
- 1 diced red bell pepper
- 16 ounces edamame, shelled (i used one bag frozen)
- 2 (14 1/2 ounce) cans Italian-style diced tomatoes
- 3⁄4 cup orange juice
- 1⁄2 cup chopped basil
- 2 cups cooked long-grain brown rice
- basil (to garnish)
- orange slice (to garnish)
- Slice zucchini into thinly sliced (1/4 inch) pieces, set aside.
- Dice red bell pepper and onion, set aside.
- Heat olive oil in a large saute pan or wok over medium-low heat.
- Add garlic and saute for 1 minute.
- Add onion to pan. Cook 2 minutes or until pieces begin to soften.
- Add bell pepper, zucchini, and edamame. Stir and cook for 2 minutes.
- Strain tomatoes, reserving juice (about 1 cup). Combine solid tomato chunks with vegetable mixture and stir.
- Whisk together reserved tomato and orange juice; pour over vegetables.
- Turn heat to low and simmer 15 to 20 minutes.
- Add basil and toss together.
- Serve over brown rice and garnish.
This was just okay. It didn't really suit our tastes and I thought it was a lot of effort for what I got. It definitely makes a lot and you need a REALLY large pan. The only discernable flavor was the orange juice. Felt it could use more flavor and it was very soupy. This was made for PAC April 2009.
Need more stars. This is delicious. Made almost exactly like recipe except cut down a bit on the onions and used only 1/2 red pepper. And didn't have brown rice, so served on toasted quinoa. Really good and will have it often. Wonderful meal whether or not you are vegetarian!