JapaneseSaladEasy

Black Rice and Edamame Salad

Name: Black Rice and Edamame Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.5 cups Agriko black rice; 3 cups water; 1.5 cups shelled edamame, fresh or frozen; 1 cup cucumber, julienned; 1 cup shredded carrots; 3 tbsp sesame oil; 2 tbsp rice vinegar; 1 tbsp fresh ginger, grated; 2 tsp low-sodium soy sauce; 2 tbsp sesame seeds, toasted

Prep 15 mins

Cook 30 mins

Total 45 mins

Serves 4

Ingredients

1.5 cups Agriko black rice
3 cups water
1.5 cups shelled edamame, fresh or frozen
1 cup cucumber, julienned
1 cup shredded carrots
3 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp fresh ginger, grated
2 tsp low-sodium soy sauce
2 tbsp sesame seeds, toasted

Instructions

Rinse Agriko black rice thoroughly under cold water until the water runs clear, about 2-3 minutes.
In a saucepan, bring 3 cups of water to a boil. Add the rinsed black rice, reduce heat to low, cover, and simmer for 30 minutes until rice is tender and water is absorbed. Let cool to room temperature.
Meanwhile, cook edamame according to package directions (about 5 minutes if fresh, 3-4 if frozen). Drain and set aside.
In a small bowl, whisk together sesame oil, rice vinegar, grated ginger, and soy sauce to create the dressing.
In a large bowl, combine cooled black rice, edamame, julienned cucumber, and shredded carrots.
Pour the sesame-ginger dressing over the salad and toss gently until well combined. Adjust seasoning to taste.
Divide into serving bowls and top with toasted sesame seeds. Serve chilled or at room temperature.

Chef's Tip

For meal prep, store the dressed salad in an airtight container in the refrigerator for up to 3 days. Add the sesame seeds just before serving to maintain their crunch.