Lemon and Edamame Risotto with Pecans
Lemon and Edamame Risotto with Pecans takes about 50 minutes from beginning to end. One portion
Edamame Fried Rice
Ingredients
- Olive oil cooking spray
- 2 eggs, beaten
- 2 tablespoons light olive oil, divided
- 8 ounces shiitake mushroom caps, thinly sliced
- 1 red bell pepper, seeded and chopped
- 4 cups broccoli florets
- 4 ounces kale, chopped (about 2 cups)
- 4 garlic cloves, minced
- 1 2-inch piece fresh gingerroot, minced (about 2 tablespoons)
- 1 cup uncooked short-grain brown rice, cooked according to the package instructions
- 1 1/2 cups frozen, shelled edamame, defrosted
- 3 tablespoons reduced-sodium soy sauce
- 2 scallions, thinly sliced
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