Riced Veggies

Riced Edamame Tabbouleh Salad

  • 2 cups Seapoint Farms Riced Edamame - thawed
  • 1 cup loosely packed parsley leaves, chopped
  • 1/4 cup chopped fresh mint
  • 2 scallions, finely chopped
  • 2 Persian cucumbers, unpeeled, finely chopped
  • 1/4 cup chopped celery leaves
  • 1 medium tomato, seeds removed, finely chopped
  • 2 radishes, finely chopped
  • 1 lemon - squeezed
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper to taste
In a large mixing bowl, add the riced edamame, the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to edamame and herbs & vegetables and mix well. Chill. Serve and ENJOY!

Easy Cheesy Riced Medley

  • 4 cups Seapoint Farms Riced Medley
  • 1 tbsp. butter
  • 1 cup finely chopped onion
  • 2 tsp. chopped garlic
  • 1/4 cup vegetable broth
  • 3 tbsp. Cream
  • 3 tbsp. grated Parmesan cheese
  • 2 tbsp. cream cheese
  • 1/2 tsp. onion powder
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
In an extra-large skillet, melt butter over medium-high heat. Add onion and garlic. Cook and stir until garlic is fragrant and onion has slightly softened, about 2 minutes. Reduce heat to medium. Stir in riced medley and broth. Cover and cook for 10 minutes, stirring occasionally. Reduce heat to medium-low. Add all remaining ingredients, cook and stir until cheese has melted and mixture is uniform, about 2 minutes. ENJOY!

Riced Medley Stuffing

  • 4 cups Seapoint Farms Riced Medley
  • 2 tbsp. olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 1/2 tsp. chopped garlic
  • 1/2 cup vegetable broth
  • 3/4 tsp. Garlic salt seasoning, or more to taste
  • 1/4 tsp. black pepper
  • 1 1/4 cups chopped brown mushrooms
  • 3/4 cup peeled and chopped Granny Smith apple (about 1 apple)
  • 1/4 cup sweetened dried cranberries, chopped
Pour olive oil into an extra-large skillet over medium-high heat. Add riced medley and cook for 2 minutes. Add onion, celery, and garlic. Cook and stir until veggies have slightly softened and garlic is fragrant, about 3 minutes. Reduce heat to medium. Add broth, and seasonings. Mix well. Cover and cook for 6 minutes. Add all remaining ingredients. Re-cover and cook for 3 minutes, or until apple is mostly softened. Uncover skillet. Cook and stir until Riced Medley is tender and liquid has evaporated, about 2 minutes. ENJOY!

Zesty Spanish Riced

  • 4 cups Seapoint Farms Riced Medley
  • 1 cup chopped bell pepper
  • 1 cup chopped onion
  • 1 can of diced tomatoes, 14.5-oz. (not drained)
  • 1 cup vegetable broth
  • 2 tbsp. tomato paste
  • 1 tbsp. chopped garlic
  • 1 tbsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. lime juice
  • 1/2 tsp. chili powder
1/4 tsp. salt, or more to taste
Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Add riced medley and cook for 2 minutes. Add pepper and onion. Cook and stir until softened, about 5 minutes. Add remaining ingredients and mix well. Bring to a boil. Reduce to a simmer. Cover and cook for 6 minutes. Remove lid. Cook and stir until riced medley is tender and liquid has evaporated, about 5 minutes. ENJOY!

Riced Edamame With Garlic Tahini Tofu

  • 1 bag Seapoint Farms Riced Edamame
  • 1-16oz block extra-firm tofu, drained/pressed and cubed
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 3 tbsp. tahini
  • 2 tbsp. water
  • 1 tbsp. fresh lemon juice
  • 2 tsp. soy sauce or Tamari
  • 1 tsp. sesame oil
  • 1 large clove of garlic
Drizzle olive oil in a large skillet over medium heat. Add riced edamame to the skillet and sauté for 3 minutes, add tofu and sauté for additional 3 minutes. Add minced garlic and salt and sauté for 4 more minutes. Combine sauce ingredients in a bowl and whisk until combined. Place edamame mixture on a plate and top with tofu and drizzle with sauce. ENJOY!