Carrots, edamame and brown rice skillet

This delicious recipe is adapted from the American Heart Association Low-Salt Cookbook.

Generously serves 4

1 cup cooked brown rice
2 teaspoons olive oil
1/2 cup chopped onion
1 medium garlic clove, minced
2 cups shredded carrots (4-5 medium)
3/4 cup frozen shelled edamame (green soybeans)
1 medium red bell pepper, diced
3 tablespoons fresh lemon juice
1/2 teaspoon dried thyme, crumbled



Prepare a cup of cooked brown rice.

In a medium non-stick skillet, heat the oil over medium high heat, swirling to coat the bottom.  Cook the onion and garlic for about 3 minutes, or until the onion is soft, stirring frequently.  Stir in the carrots, edamame and bell pepper. Cook for a few minutes until just tender.

Stir in the rice, lemon juice and thyme.