Slow-Cooker Edamame-Rice Bowl with Cherries & Pecans

I made it in crock pot just as written-tasted great and was enough for lunches the next day. Loved the cherries in it.

My family really likes this recipe! I did replace the wild rice with Jasmine rice and the yellow onion with one tablespoon of dried minced onion. My rice was already cooked, so I only used 1/2 cup of vegetable stock, mixed it all together (except for the pecans) and put it in the microwave. We sprinkled pecan bits onto our servings. Yum.

First of all, I’m SO GLAD EatingWell features many edamame recipes. I’m able to buy frozen, shelled edamame at my local supermarket & (because it’s such an easy, healthy option) I’m always looking for new ways to cook it. I nearly doubled the edamame in the recipe and served it as our entree. My family really liked the contrast of the savory rice with the sweetness of the dried cranberries I used. I also enjoyed the textural element added by the nuts. I love using my slow cooker and it did work well enough in this recipe. Though, using the HIGH setting of my InstaPot’s Slow Cook feature it only took 2.5 hours (not 3.5-4 hours as stated) to (over)cook. So, I’d opt for the MEDIUM slow cook setting next time. That said, on a day when I’m home in the evening I would choose a different cooking method for optimal texture and visual appeal. At the very least I might make everything in the slow cooker, omitting the edamame, then toss them on top after 15 minutes roasting in the air fryer. Overall, this recipe is a keeper for my family. But, I will make a few tweaks to it in future.