Rice Salad with Edamame

Salad

2 tea. salt
2 cups of brown and wild rice blend (or black Japonica rice)
1 cup shelled edamame beans
1 cup thinly sliced, diagonally cut celery
1 cup shredded carrots
1/2 red bell pepper, diced
1/2 cup thinly sliced, diagonally cut green onions (or scallions)

Dressing

2 Tab. rice vinegar

3 Tab. tamari

1 Tab. mined ginger

2 cloves garlic, minced

1/8 tea. cayenne

1/4 cup sesame oil

3 Tab. lime juice

1/8 tea. salt

1/2 tea. maple syrup

Toppings

1 cup mixed nuts (or cashews)

1 Tab. chopped cilantro

1/2 cup chopped basil

1 Tab. sesame seeds

2 tea. lime juice (or lime wedges to squeeze)

Cook rice according to directions. Cook edamame according to directions.

In a large bowl put all the chopped vegetables. Add the rice once it has finished cooking.

Prepare the dressing by whisking all the ingredients in a small bowl. Toss dressing with rice-vegetable mixture. Stir in the edemame beans, nuts and basil. Serve with cilantro, sesame seeds and lime juice/wedges.

source: One Bite at a Time, Rebecca Katz