Baked Brown Rice And Edamame

Baked Brown Rice And Edamame
4.5 from 2 ratings
The sesame oil makes all the difference in this healthy side dish—it imparts a toasted flavor that really elevates the rice. If you don't have carrots, swap them out for another favorite vegetable, such as peas.This recipe is from "Kosher By Design Lightens Up: Fabulous Food for a Healthier Lifestyle" by Susie Fishbein (Mesorah Publications Ltd., 2008) and was originally published in the South Florida Sun Sentinel.
Prep Time
Cook Time
Baked Brown Rice and Edamame recipe - The Daily Meal
Total time: 1.65 hours
  • 2 cup short-grain brown rice
  • 4 cup vegetable stock
  • 1 carrot, julienned or 1 cup shredded carrots
  • 1 cup shelled edamame
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon roasted or toasted sesame oil
  1. Preheat oven to 350 F.
  2. In an 11-by-13-inch baking pan, place 2 cups short-grain brown rice and 4 cups vegetable stock. Stir to combine. Cover tightly with foil. Bake for 1 hour and 30 minutes.
  3. Remove the foil. Add 1 julienned carrot (or 1 cup shredded carrots), 1 cup shelled edamame, 1/4 cup low-sodium soy sauce and 1 tablespoon toasted sesame oil. Stir to combine.
  4. Return the pan, uncovered, to the oven and cook for 5 minutes to heat the edamame and carrots. Can be served warm or at room temperature.