Black Rice and Edamame Salad
Ingredients for the salad
2 cups black rice
3 1/2 cups water
4-5 carrots, peeled and grated (about 2 cups grated)
500g edamame, cooked al dente
4 green onions, chopped
1 cup toasted cashew pieces
2 tbsp. toasted sesame seeds
Nice to add: 1 red pepper, diced (not in the salad featured in picture)
1/3 cup plus 1 tbsp. rice vinegar
1/8 cup soya sauce
2 tsp. sugar or honey
1 pressed garlic clove
1-2 tbsp. freshly grated ginger
3/4 mild tasting oil
3 tbsp. sesame oil
Rinse the rice thoroughly and add to a pot with 3 1/2 cups water and 1 tsp. salt. Bring to a rolling boil, reduce the heat, cover and simmer for 30 minutes. While the rice is cooking, get all the other ingredients ready. I used a 500g bag of frozen organic edamame which I cooked in boiling water for about 4 minutes and rinsed until cooled.
In a small skillet on med-high heat, add a bit of oil and toss the cashew pieces until golden. Set aside to cool.
Shred the carrots and chop the green onions; add to a large mixing bowl. Add the cooled edamame. Once the rice is cooked, drain in a colander and rinse with cold water until cooled. Let drain from excess water completely.
For the dressing: whisk all the ingredients together. Taste and adjust the seasoning to your liking. I like the ginger flavour to shine through so I added a little bit extra. The taste of fresh ginger can vary in pungency so I always add it in gradually. I recommend starting with one tbsp. and adding more if needed.
Assembly: add the rice, cashews and sesame seeds to the carrots and edamame mixture. Mix well. Start by adding half the dressing, tossing to coat well. Taste and add more dressing as needed.
For my salad, I added 3/4 of the dressing and let the salad sit in the fridge for a few hours. Just before serving, I will give it a quick taste and add extra dressing if needed.
This healthy salad is now ready to enjoy as a side dish or on its own as a main.
FRIENDZ. I have found the holy grail of weird things people make pasta out of and it isssss edamame. I've tried black bean but that gets pretty mushy real quick and I'm not the biggest fan of black beans anyways. Red lentil pasta is actually pretty good but @seapointfarms edamame pasta is in the lead fo sho. Literally the only ingredient is organic soybeans with 24g of protein and 12g of fiber per serving. I've never felt so alive while eating pasta this is not a drill. Got mine at Costco 👍🏼
•sautéed garlic in 1 tbs extra virgin olive oil (be careful garlic burns real quick) •added cooked edamame pasta •squeezed 1/2 a lemon •heirloom tomato wedges •spices: chili flakes+Italian seasoning+paprika +salt to taste
Love this new Dilled Shrimp recipe (4th picture)! Had my favorite side of spiraled #beets from my garden sautéed in olive oil topped with blue cheese and a salad made with #spinach and #dill from my garden, grilled shrimp, gluten free pasta and organic #edamame 😍
Hi everyone so sorry for not posting lately my phone has been broken!! It's somewhat fixed but hopefully it will be completely fixed soon! Anyway here is my dinner from a few nights ago tofu stir fry😋 I cooked some tofu in olive oil and lemon and stir fried it with sautéed rainbow chard, edamame, roasted garlic, and roasted cauliflower! Love dinners like these☺️
Do you know what you're having for dinner tonight? Planning is makes it easier to eat healthy. It may take some time at the beginning, but it will become automatic later (like riding a bike!). How about this crunchy oyster mushroom wild noodle bowl? - Sautéed kale in garlic and olive oil - Sautéed oyster mushrooms in olive oil, garlic, sea salt and black sesame - @lotusfoods noodles - Organic edamame - Avocado
Note it's only a few ingredients! Easy!
Drizzle a bit more high-quality olive oil and enjoy! If you eat meat, simply add the meat of your preference.