Rice Salad with Edamame

Asian Japonica Rice Salad with Edamame #glutenfree #antiinflammatory #dairyfree #vegan #vegetarian

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 edemame 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.

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