Asian Rice Salad with Edamame
Original Recipe: https://www.rebeccakatz.com/recipe-box/asian-rice-salad-with-edamame
For the salad
2 teaspoons sea salt
2 cups Forbidden 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 scallions thinly sliced diagonally, green and white parts
For the Dressing
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
3 tablespoons fresh lime juice
1/8 teaspoon sea salt
1/2 teaspoon Grade A Dark Amber 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
Directions
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, 20 to 25 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.