Ingredients:
- INGREDIENTS for DRESSING
- 2 tablespoon lime juice, freshly squeezed
- 1 small garlic clove, minced fine
- 1 teaspoon toasted sesame oil
- 2 teaspoon fresh ginger, grated
- 2 tablespoon soy sauce
- 1 tablespoon honey
- INGREDIENTS for SALAD
- 2 cups of cooked
- 2 cups shelled edamame, blanched, refreshed and drained
- 1 red bell pepper, diced
- ½ cup carrots, shredded on a grater or cut into fine julienne on a mandolin
- 2 scallions, white and green parts, finely sliced on a diagonal
- Salt and pepper to taste
- 1 teaspoon sesame seeds
- Handful fresh cilantro leaves, chopped Lime wedges
Preparation:
Time: 1 hour
Yield: SERVINGS 6-8
- MAKE the RICE.
- Add 2 cups of Black Venus Rice to the pan, add 2 ½cup water. Bring to a low boil.
- When bubbling, place the lid on the pot, lower heat to simmer and cook for 35-40 minutes.
- Cook rice beforehand and let cool before adding to vegetables.
- MAKE the DRESSING.
- Whisk together the first 6 ingredients.
- Drizzle the olive oil into the bowl while whisking vigorously until ingredients are well combined.
- ASSEMBLE the SALAD.
- Cook the rice according to package directions. Let cool. Mix together the rice and vegetables in a capacious bowl.
- Season with salt and pepper.
- Toss the rice with the dressing until well coated.
- TO FINISH.
- Top with cilantro. Sprinkle with the sesame seeds. Serve with lime wedges.
