Black rice and edamame salad

By á-2799

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

Details

Servings 4

Preparation

Step 1

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.