Edamame and black rice salad

Cooking Salads Edamame and black rice salad

This vegetarian rice bowl has an Asian-inspired dressing with a spicy ginger hit.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Cook rice in a large saucepan of boiling water for 30 minutes or until tender. Drain. Cool completely. Place in a large bowl.
  2. For the dressing, place the ginger in a small sieve over a bowl and squeeze to extract the juice. Discard the pulp. Add the soy sauce, vinegar, lemon juice, honey and sesame oil to the ginger juice. Whisk to combine. Set aside.
  3. Add the edamame to the rice. Drizzle with two-thirds of the dressing and toss to combine. Add the carrot, shallot, cucumber and coriander to the bowl. Drizzle with the remaining dressing and sprinkle with sesame seeds.

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200g black rice
400g pkt frozen edamame, thawed, podded
2 carrots, peeled, cut into matchsticks
2 green shallots, thinly sliced diagonally
2-3 small Lebanese cucumbers, quartered
1 bunch fresh coriander sprigs
2 tsp sesame seeds, toasted
2 tsp finely grated fresh ginger
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp fresh lemon juice
2 tsp honey
1 tsp sesame oil

Adv

Autors
Preparation time
30
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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