We weren’t exactly sure what to name this dish… is it a carb? Is it a salad? Is it a vegetarian entree? It’s a little bit of everything, thanks to an abundance of veggies in this dish. Cooking at home for nearly every meal since March has given us a chance to experiment with recipes that go the extra distance and last for more than one meal. Zhuzhing up leftovers feels like a much easier task than cooking new recipes for every darn meal of the week. This Edamame Rice Salad fulfills that task perfectly. Leftovers hold up really well for a few days in the refrigerator. We can add grilled chicken, shrimp, or avocado to give leftovers a new look. Best of all, it’s a quick and easy recipe that keeps us eating healthy all week long.
Asian Veggie Rice
Makes: 6+ servings
Prep Time: 30 minutes Total Time: 40 minutes
Ingredients For The Salad:
- 2 cups brown rice
- 2 cups lightly packed chopped purple cabbage
- 2 cups frozen edamame beans, no shells
- 1 cup shredded carrots
- 2 bell peppers, diced
- 4 scallions, diced
- 2/3 cup cilantro, chopped
- 1/2 cup sliced, toasted almonds
- 1 tbs sesame seeds
Ingredients for the Dressing*:
- 1/3 cup vegetable oil
- 1/3 cup sesame oil
- 4 tbs rice vinegar
- 3 tbs soy sauce
- 2 garlic cloves, minced
- 2 tbs minced fresh ginger
- 1 tsp chili paste
- salt to taste
- Heat 4 cups of water in a large pot and bring to a boil. Add the brown rice and reduce the pot to a simmer. Cook according to package directions, about 30 minutes.
- While the rice is cooking, chop the other vegetables and make the dressing. Whisk the dressing ingredients (vegetable oil – chili paste) in a medium bowl until they are combined. Season to taste with salt, set aside.
- When the rice has finished cooking, fluff it with a fork to release some of the steam. Add the frozen edamame to the rice, give it a quick stir, and cover for 5 minutes. This will help thaw the edamame and bring the temperature of the rice down, closer to room temperature.
- Make the salad by combining the brown rice- bell peppers in a large bowl. Add half of the cilantro and scallions and half of the dressing; toss to coat. Top with the remaining cilantro, scallions, dressing, sliced almonds, and sesame seeds to serve.
*If making the dressing from scratch isn’t in your plans, substitute with any of your favorite Asian salad dressings from the grocery store.