Ingredients:

2 teaspoons sea salt

2 cups black Japonica rice, rinsed and drained

1 cup shelled edamame beans

1 cup peeled and thinly sliced celery, sliced diagonally

1 cup peeled and shredded carrots

1/2 red bell pepper, diced

1/2 thinly sliced scallions, green and white parts, sliced diagonally

 

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

1 teaspoon toasted sesame oil

3 tablespoons fresh lime juice

1/8 teaspoon sea salt

1/2 teaspoon 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, 40 to 45 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. PC136248

 

Serves 8