Asian Japonica Rice Salad with Edamame
ingredients
- 2 teaspoons sea salt
- 2 cups black Japonica rice,rinsed and drained
- 1 cup shelled edamame beans
- 1 cup peeled and thinly sliced diagonally celery
- 1 cup peeled and shredded carrot
- 1/2 red bell pepper, diced
- 1/2 cup thinly sliced diagonally scallions, green and white parts
- 2 tablespoons brown rice vinegar
- 3 tablespoons tamari
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1/8 teaspoon cayenne
- 1/4 cup sesame oil
- 1 teaspoon toasted sesame oil
- 3 tablespoons fresh lime juice
- 1/8 teaspoon sea salt
- 1/2 teaspoon maple syrup
- 1 cup toasted cashews
- 1 tablespoon chopped fresh cilantro
- 1/2 cup chopped fresh basil
- 1 tablespoon lightly toasted sesame seeds
- 2 teaspoons fresh lime juice
For ages, buying rice in America was like walking into an ice cream store and finding they had only two flavors. The vanilla of the rice world is bleached white rice, which has had its nutrients strip-mined away. Its chocolate counterpart is tasteless shortgrain brown rice, which gave rise to the phrase "hippie gruel." Fortunately, many different types of rice are now available—basmati, jasmine, sushi rice . . . . Japonica, is a terrific choice for rice salads because of its nutty taste and firm texture.
preparations
In a medium pot, bring 4 cups of water and 1 teaspoon salt to a boil over high heat. Add the rice and return to a boil. Cover, decrease the heat, and simmer until tender, 40 to 45 minutes.
Pour the rice onto a sheet pan and fluff with a fork to separate the grains and cool. In another medium pot, bring 4 cups of water to a boil over high heat. Add 1 teaspoon salt and blanch the edamame until just tender, about 1 minute. Transfer to a colander, rinse with cold water, and set aside.
In a bowl combine the rice, celery, carrot, red pepper, and scallions. Prepare the dressing by whisking the vinegar, tamari, ginger, garlic, cayenne, sesame oil, toasted sesame oil, lime juice, salt, and maple syrup together. Toss the rice mixture with the dressing. Stir in the beans, cashews (reserve a few for garnish), cilantro, and basil. Top with the sesame seeds and a squeeze of lime juice. Serve in a salad bowl, garnished with cashews.
Prep Time: 20 minutes · Cook Time: 40 minutes · SERVES 8
Storage: Store in an airtight container in the refrigerator for up to 4 days
Per Serving Calories: 393; Total Fat: 18 g (3 g saturated, 8 g monounsaturated);
Carbohydrates: 50 g; Protein: 11 g; Fiber: 6 g; Sodium: 811 mg)
A rice cooker may be used (follow manufacturer's instructions). If you taste the rice and it's tender but some liquid remains, remove it from the heat, drain, and pour the rice onto a sheet pan. Rake it with a fork, let it dry a bit, and continue. Brown rice or Black Emperor's rice is a great substitution.
In her top-selling cookbook, One Bite at a Time, Rebecca shares more than 85 delicious, immune-boosting recipes for people living with cancer and their loved ones. READ MORE...
