Carrot, Edamame, and Brown Rice Skillet – a delicious recipe with brown rice, olive oil, onion, garlic, carrots, red bell pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare the rice using the package directions, omitting the salt and margarine.
2
In a medium nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
3
Cook the onion and garlic for about 3 minutes, or until the onion is soft, stirring frequently.
4
Stir in the carrots, edamame, and bell pepper.
5
Cook for 3 to 4 minutes, or until they are just tender, stirring frequently.
6
Stir in the rice, lemon juice, and thyme.
7
(Per serving)
8
Calories: 144
9
Total fat: 4.0g
10
Saturated: 0.5g
11
Trans: 0.0g
12
Polyunsaturated: 0.5g
13
Monounsaturated: 2.0g
14
Cholesterol: 0mg
15
Sodium: 45mg
16
Carbohydrates: 21g
17
Fiber: 5g
18
Sugars: 6g
19
Protein: 6g
20
Calcium: 44mg
21
Potassium: 403mg
22
1 starch
23
2 vegetable
24
1/2 fat
208
kcal
Calories
3
g
Fat
42
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup uncooked instant brown rice, 2 teaspoons olive oil, 1/2 cup chopped onion, 1 medium garlic clove, minced, and more.
Yes, Carrot, Edamame, and Brown Rice Skillet falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
