Forbidden Rice and Edamame Salad
Nancy brought this homegrown recipe in for Thrive to try and we could not be more pleased with how it turned out! Sadly, Dr. Palermo didn’t bring enough for seconds!
The black rice is packed with nutrients that you do not get when using white or whole-grain rice.
The shitake mushrooms pack a meaty punch that replicates a texture you often find in a stir fry dish and the dressing is a perfect combination of salty and sweet that is sure to make you come back for seconds. We cannot recommend this recipe enough.
Give it a try this weekend and impress your family with this protein and nutrient-packed dish!
Forbidden Rice and Edamame Salad
- 2 c. black rice
- ¼ t Himalayan salt
- Water per package directions
- 2 garlic cloves, minced
- 1 ½ cup frozen edamame beans, thawed
- 1 T avocado oil
- 1 cup shitake mushrooms, thinly sliced
- 2 T water
- 3 green onions thinly sliced
- ½ cup chopped cilantro
- ½- 1 t Thai red pepper, minced (optional)
Dressing
- 1/3 cup gluten-free soy sauce
- 3 T rice vinegar
- 1 T honey
- 2 t toasted sesame oil
- 1 t white miso
Directions
Rinse rice and cook according to package directions adding salt to boiling water. Drain well and rinse in cool water.
Heat avocado oil in pan. Add mushrooms and garlic. Cook until wilted. Add minced pepper and cook an additional minute. Add water and cook until mushrooms wilted. Add edamame and cook for another minute. Add the mushrooms and edamame to bowl with drained rice. Add green onions and cilantro and mix.
Make dressing by whisking together all ingredients in a small bowl. Add dressing to rice mixture and combine well. Chill until serving.
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