4 Serves
74 Mins
Heat the oil in a heavy-bottomed pot over medium heat and add the brown rice, stirring for 2-3 minutes until lightly toasted.
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Vitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
242 µg / 400 µgCalcium
98 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
176 mg / 420 mgPhosphorus
379 mg / 1,250 mgPotassium
701 mg / 4,700 mgSodium
1098 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
8 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Pour in the vegetable broth or water, bring the mixture to a boil, then reduce the heat to low and cover with a lid.
Simmer the rice gently for 45-50 minutes until the liquid is absorbed and the rice is tender.
Remove the pot from the heat and let the rice stand, covered, for 5 minutes to steam.
Stir in the edamame and season with salt to taste before serving.
7
g67
g58
g
