EASY ITALIAN EDAMAME
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.
Provided by Betty Lovestoeat
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 277.2, Fat 7, SaturatedFat 0.9, Sodium 320.9, Carbohydrate 43.7, Fiber 8.3, Sugar 11.9, Protein 14.3
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