Brown Rice Edamame Salad
A nutritious grain salad with chewy brown rice, shelled edamame, shredded carrots, cucumber, and a savory sesame-ginger dressing. Packed with plant protein and great for meal prep.
Ingredients
- 1 cup long-grain brown rice, rinsed
- 2 cups water
- 1.5 cups shelled edamame, thawed
- 2 carrots, shredded
- 1 English cucumber, diced
- 4 scallions, thinly sliced
- 2 tbsp toasted sesame oil
- 2 tbsp gluten-free tamari
- 2 tbsp rice vinegar
- 1 tsp fresh ginger, grated
- 2 tsp sesame seeds, toasted
Instructions
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1
Cook 1 cup rinsed long-grain brown rice in 2 cups water with a pinch of salt: bring to a boil, cover, simmer 35-40 minutes. Let steam 10 minutes, then fluff and cool.
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2
Whisk together 2 tbsp toasted sesame oil, 2 tbsp gluten-free tamari, 2 tbsp rice vinegar, and 1 tsp grated fresh ginger.
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3
Combine cooled rice, 1.5 cups thawed shelled edamame, 2 shredded carrots, 1 diced English cucumber, and 4 thinly sliced scallions in a large bowl.
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4
Pour the dressing over and toss to coat.
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5
Sprinkle with 2 tsp toasted sesame seeds and serve.