Healthy Mushroom & Edamame Rice Recipe
Ingredients
- 2/3 cup brown rice (uncooked)
- 1 tsp oil
- 1 onion, diced
- 3 cloves garlic, finely chopped
- 300 g button mushroom, quartered
- 2 cups kale, roughly chopped
- 1 1/3 cups frozen, shelled edamame beans
- 1 tbs fresh thyme, finely chopped
- pepper, to taste
- 2 tbs salt-reduced soy sauce
- 3 tbs lemon juice
- 2 tbs Parmesan cheese, shredded
Method
- Cook rice according to package instructions.
- While the rice is cooking, prepare and chop vegetable and other ingredients.
- Add oil to a large pan and place over medium heat. Add onion and saute until translucent.
- Add garlic, mushrooms and kale and stir-fry until mushroom is cooked through.
- Add cooked rice, edamame, thyme and pepper. Stir-fry until heated through, around 5 minutes.
- Add soy sauce and lemon juice and stir through.
- Remove from heat, divide between serving bowls and top with parmesan.
Healthy tip!
Use the left-over water from cooking vegetables to make stock or soup. It's full of vitamins!
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1996 kJ | 375 kJ |
| 477 Cal | 90 Cal | |
| Protein | 22.5 g | 4.2 g |
| Fat, total | 9.4 g | 1.8 g |
| — saturated | 2.3 g | 0.4 g |
| Carbohydrate | 65.6 g | 12.3 g |
| — sugars | 7 g | 1.3 g |
| Sodium | 881 mg | 165 mg |
| Fibre | 15.5 g | 2.9 g |
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