Black rice and edamame salad

Black rice and edamame salad
Black rice and edamame salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3.5

c servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3.5

servings

Ingredients

  • 1/2

    c shelled edamame, thawed

  • 1/2

    c thinly sliced shitake mushrooms, about 8

  • 1/8

    tsp kosher salt

  • 1

    c black rice, well rinsed

  • 3

    tbsp soy sauce

  • 1

    tbsp rice vinegar

  • 1 1/2

    tsp honey

  • 3/4

    tsp dark sesame oil

  • 1/4

    c thinly sliced green onions

  • 1/4

    c coarsely chopped cilantro

Directions

Boil 3 l/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.

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