Black rice and edamame salad
57
- Prep Time15 mins
- Total Time35 mins
- Makes3 1/2 cups
John Cullen
We've added cilantro, edamame and shiitake mushrooms to that side of rice to turn it into a beautiful side salad. It's an easy way to load up your plate with extra colour and fresh flavour.
Ingredients
1/2 cup shelled edamame, thawed
8 medium shiitake mushrooms, thinly sliced, about 1/2 cup
1/8 tsp kosher salt
1 cup black rice, well rinsed
2 tbsp sodium-reduced soy sauce
1 tbsp rice vinegar
1 1/2 tsp honey, or agave syrup
3/4 tsp dark sesame oil
1/4 cup thinly sliced green onions
1/4 cup coarsely chopped cilantro
Instructions
Boil 3 1/2 cups water in a large pot. Add edamame and mushrooms. Cook 1 min and remove using a sieve or strainer. Rinse edamame and mushrooms under cold running water, then drain well.
Add salt and rice to same pot. When water returns to boil, reduce heat to medium-low. Simmer, covered, until rice is just tender, about 20 min. Rinse rice under cold running water until cool. Drain well.
Whisk soy with vinegar, honey and sesame oil in a large bowl. Add edamame, mushrooms, rice, green onions and cilantro. Stir until well coated.
Nutrition (per serving)
Calories 253, Protein 8g, Carbohydrates 50g, Fat 3g, Fibre 3g, Sodium 411mg.