Edamame with Peppers, Olives, Cashews and Rice

This week’s recipe comes from Justin Simon, a 22-year-old junior at Purchase College who spent a year as a vegan when he was 16, and another two years as a vegetarian. Justin says that this dish used to be the staple of his diet when he was a vegetarian. “It tastes heavenly,” he says.

Below, you can hear Justin discussing his time as a vegan, and his subsequent transition back into eating meat.

Edamame with Peppers, Olives, Cashews and Rice

Nutritional facts: Cashews and brown rice are high in protein, and edamame (soy beans) is a great way to eat soy; it’s healthier than other processed alternatives, like Boca burgers or textured vegetable protein.

Total preparation and cook time: 40 minutes.

Serves: 2-3 people.


Edamame, Olives, Pepper, Onion, Garlic and Rice

  • 1 cup of dried long grain brown rice
  • 2 tablespoons olive oil
  • 4-5 cloves of garlic
  • ½ pound of edamame, fresh or frozen
  • 2 medium sized green peppers
  • 1 medium sized onion
  • A few tablespoons of green olives with pimentos
  • A small bag of cashews
  • 2 tablespoons of Adobo seasoning
  • 1 tablespoon of garlic powder (optional)
  • 1 tablespoon of onion powder (optional)
  • 2-3 tablespoons soy sauce (optional)

Preparation (10-15 minutes):

  1. Put a pot of water on to boil for the rice. Start cooking the rice while you prepare the vegetables; it’ll take the longest to cook.
  2. While rice is cooking, peel and quarter the onion.
  3. Rinse the green pepper. Discard the stem and seeds, and slice into inch-wide strips.
  4. Peel and mince the garlic.
  5. Shell the edamame. (If using frozen edamame, boil it for about 5 minutes first).
  6. Slice the onions in half.

Cooking (40 minutes):

  1. When water has boiled, add the rice and lower the temperature to a simmer. Cook for 40 minutes, or until soft; then drain and remove to a large dish.
  2. While the rice is cooking, put a large-sized pan on the stove and turn the flame on  medium-high. Add up to 2 tablespoons of oil, and throw in the onions. Cook for 1-2 minutes.
  3. Add in the green peppers. Lower the flame slightly, and cook for 3-5 minutes (or until onions turn slightly translucent), stirring occasionally.
  4. Add the garlic. Lower the flame to medium-low and cook for 1-2 minutes, or until garlic slightly browns.
  5. Add the edamame, olives, and cashews. Lower the flame, and stir. Add the seasoning at this point: Adobo, garlic and onion powder. Salt and pepper to taste. Add soy sauce. Simmer for 3-4 minutes, then remove from pan.

(Note: If your pan isn’t big enough to hold everything at once, you can cook the edamame separately by either boiling it or sauteeing it for 2-3 minutes.

  1. Wait for the rice to finish cooking (it should be soft), then strain and toss with the stir fry. Serve.
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2 Responses to Edamame with Peppers, Olives, Cashews and Rice

  1. I love dishes pumped with veggies, so I am definitely adding this to my cookbook!

  2. Anonymous says:

    justin simon is so awesome

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