Easy Italian Edamame

Submitted by Betty Lovestoeat

"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."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 6

ingredients

• 2 medium zucchini
• 4.92 ml olive oil
• 2 garlic cloves, minced
• 414.03 ml chopped onions
• 1 diced red bell pepper
• 453.59 g edamame, shelled (i used one bag frozen)
• 2 (822.13 g) can Italian-style diced tomatoes
• 177.44 ml orange juice
• 118.29 ml chopped basil
• 473.18 ml cooked long-grain brown rice
• basil (to garnish)
• orange slice (to garnish)

directions

1. Slice zucchini into thinly sliced (1/4 inch) pieces, set aside.
2. Dice red bell pepper and onion, set aside.
3. Heat olive oil in a large saute pan or wok over medium-low heat.
4. Add garlic and saute for 1 minute.
5. Add onion to pan. Cook 2 minutes or until pieces begin to soften.
6. Add bell pepper, zucchini, and edamame. Stir and cook for 2 minutes.
7. Strain tomatoes, reserving juice (about 1 cup). Combine solid tomato chunks with vegetable mixture and stir.
8. Whisk together reserved tomato and orange juice; pour over vegetables.
9. Turn heat to low and simmer 15 to 20 minutes.
10. Add basil and toss together.
11. Serve over brown rice and garnish.

Reviews

[Ducky]

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.

 

[MacV3712]

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!