Black rice and edamame salad

Prep 15 min
Total 35 min
Makes 3 1/2 cups



1/2 cup
shelled edamame, thawed
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


  • 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.


Calories 253, Protein 8 g, Carbohydrates 50 g, Fat 3 g, Fibre 3 g, Sodium 411 mg.
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