The Ging(e)'s Forbidden Rice Salad

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I love when the Ging(e) brings this versatile salad to a potluck. Feel free to mix and match other veggies, seeds and herbs to make this your own.

INGREDIENTS:

For the salad:

  • 1 cup uncooked black rice

  • 1 large sweet potato, diced (can substitute butternut or honeynut squash)

  • 1 small red pepper, chopped

  • 4 green onions, chopped

  • 1 cup shelled frozen edamame, thawed

  • 1 teaspoon olive oil

  • Salt, pepper and cayenne to taste

  • Optional: chopped cilantro and toasted sesame seeds for garnish

For the dressing:

  • 2 teaspoons honey

  • 2 teaspoons sesame oil

  • 1 Tablespoon soy sauce

  • 1 Tablespoon rice wine vinegar

  • Cayenne to taste

PROCEDURE:

  1. Preheat oven to 400°.

  2. Cook rice according to package directions.

  3. Meanwhile, toss the diced sweet potato with the oil and season with salt, pepper & cayenne. Roast for 15-20 minutes, or until tender.

  4. Cook the edamame according to package directions (until tender firm).

  5. Cool the rice and sweet potato cubes.

  6. Combine the rice, sweet potatoes, edamame, chopped red pepper and green onion.

  7. Combine dressing ingredients in a small jar and shake.

  8. Pour over salad and serve warm, cold or at room temperature. Top with optional cilantro and toasted sesame seeds. Makes about 4 servings.

 

RecipesSusan JohnsonComment