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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice zucchini into thinly sliced (1/4 inch) pieces, set aside. | 2. Dice red bell pepper and onion, set aside. | 3. Heat olive oil in a large saute pan or wok over medium-low heat. | 4. Add garlic and saute for 1 minute. | 5. Add onion to pan. Cook 2 minutes or until pieces begin to soften. | 6. Add bell pepper, zucchini, and edamame. Stir and cook for 2 minutes. | 7. Strain tomatoes, reserving juice (about 1 cup). Combine solid tomato chunks with vegetable mixture and stir. | 8. Whisk together reserved tomato and orange juice; pour over vegetables. | 9. Turn heat to low and simmer 15 to 20 minutes. | 10. Add basil and toss together. | 11. Serve over brown rice and garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2			4.62	0.6842	0.5962	0.08800000000000001
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
onion	1 3/4	cups	chopped	112.0	26.151999999999997	3.08	0.28
red bell pepper	1		diced	-	-	-	-
edamame	16	ounces	shelled used	494.4151	34.5183	50.893	21.4549
italian tomato	2	cans	diced	-	-	-	-
orange juice	3/4	cup		83.7	19.344	1.3019999999999998	0.37200000000000005
basil	1/2	cup	chopped	2.76	0.318	0.37799999999999995	0.0768
grain brown rice	2	cups	cooked	-	-	-	-
basil				2.76	0.318	0.37799999999999995	0.0768
orange				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.