Black rice and edamame salad

52

PREP TIME

15 min

TOTAL TIME

35 min

Makes

3 1/2 cups

Black rice and edamame salad

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
  • 8 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 3 g,
  • Fibre
  • 3 g,
  • Sodium
  • 411 mg.
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