Edamame Bowl

edamame bowl. marsfoodservices image

Ingredients

 

Rice Pilaf and Edamame Bowl:

  • 3 qt BEN'S ORIGINAL™ Rice Pilaf, cooked according to package
  • 6 cups Broccoli Florets, blanched, shocked, dried
  • 3 cups Carrots, shredded
  • 3 cups Red Cabbage, 1" long julienned
  • 3 cups Bell Pepper Mix (Red, Orange, Yellow), small dice
  • 3 cups Frozen Shelled Edamame Beans, prepared according to package
  • 1 2/3 cup Wonton Strips, packaged
  • 3 cups Cilantro Carrot Ginger Dressing


Cilantro Carrot Ginger Dressing:

  • 1 1/8 cup Carrots, peeled, chopped
  • 3 Tbsp White Onion peeled, chopped
  • 3 Tbsp Ginger, peeled, minced
  • 1/2 cup Rice Wine Vinegar
  • 1 3/4 tsp Roasted Sesame Oil
  • 2/3 cup Vegetable Oil
  • 1/2 cup Water
  • 3/4 cup Cilantro leaves, fresh, picked, washed, dried

 

Edamame Bowl

Makes: 12 Servings (2 1/4 cup per serving)

Direction

Rice Pilaf and Edamame Bowl:

  1. Add all ingredients except for wonton strips in a large mixing bowl. Combine until dressing fully coats the prepared ingredients.
  2. Portion 2 1/4 cups (approx 4 scoops of the #6, white disher scoop) in serving vessel. Garnish with Wonton Strips, dividing evenly among prepared bowls.
  3. Garnish with extra cilantro leaves if desired.


Cilantro Carrot Ginger Dressing:

  1. Combine oils and set to the side.
  2. Add all ingredients except for the oil in a blender.
  3. Blend items on high until combined. Drizzle oil into the blender while the mixture is still mixing.
  4. Chill.