Edamame Bowl

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:
- Add all ingredients except for wonton strips in a large mixing bowl. Combine until dressing fully coats the prepared ingredients.
- 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.
- Garnish with extra cilantro leaves if desired.
Cilantro Carrot Ginger Dressing:
- Combine oils and set to the side.
- Add all ingredients except for the oil in a blender.
- Blend items on high until combined. Drizzle oil into the blender while the mixture is still mixing.
- Chill.