Cucumber & Kimchi Edamame Rice (2 servings)

Name: Cucumber & Kimchi Edamame Rice (2 servings)
Ingredients: ½ cup brown rice (dry, rinsed); 1 cup frozen edamame; 1 tbsp tamari; ½ tsp miso paste; 1 tbsp rice vinegar; ½ cucumber (medium, chopped); ¼ cup kimchi; 2 stalks green onion (chopped); 2 tbsp cilantro (chopped)

Fresh vegetable salad with chopped cucumber, green onions, shredded carrots, and a side of soy sauce in a glass bowl, emphasizing healthy eating and natural nutrition.

½ cup brown rice (dry, rinsed)

1 cup frozen edamame

1 tbsp tamari

½ tsp miso paste

1 tbsp rice vinegar

½ cucumber (medium, chopped)

¼ cup kimchi

2 stalks green onion (chopped)

2 tbsp cilantro (chopped)

1. Cook the rice according to the package directions.
2. In a separate pot, boil the edamame in water for two to three minutes or until it turns bright green. Drain and set aside.
3. Mix the tamari, miso paste, and rice vinegar together to make a dressing.
4. Divide the rice, edamame, cucumber, kimchi, green onion, and cilantro evenly between
bowls. Pour the dressing over top and garnish with sesame seeds. Enjoy!

Notes

Leftovers
Refrigerate in an airtight container for up to three days.

Serving Size
One serving is approximately 1/2 cup of rice, 1/2 cup of edamame, and 1/4 cucumber with toppings.