Food has been on my mind so much lately. And yet, I haven’t tried any new recipes in weeks. I was pretty sick and laid up towards the middle of last week and when I did crawl off the couch to walk to the local market, all I came back with were eggs, chips, salsa and cereal. No milk. Thank goodness Scott had teacher appreciation week because the parents at his school brought lunch for him. While I was recovering, I watched some cooking shows. Which made me really want to pretend I was on one, you know. But I didn’t have the energy to make anything elaborate and I also only had cereal and salsa left at that point (although, I have eaten that together before). I found this recipe in the Meatless cookbook and asked Scott to stop by the store after he exchanged some socks from H&M. This rice salad sounded seasonal, light, healthy and easy. And it was. The combination of the citrus flavor from the lime and the savory flavor from the soy sauce and rice vinegar made me want to put these ingredients together in lots of other dishes. Have you tried any new recipes lately?
3 cups brown rice
3 cups of shelled edamame, steamed
the juice of 1 lime
2 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce or liquid aminos
3 tablespoons water
3/4 teaspoon toasted-sesame oil
2 cups shredded bok coy
1/2 cup fresh cilantro
toasted sesame seeds to taste
Cook the rice (3 cups of rice, 6 cups of water in a medium pot, bring to a boil, cover and simmer until the water has evaporated). Once the rice has cooked, toss it with the rice vinegar and lime juice while it’s warm. Steam the edamame until bright green and tender (about 2 minutes); drain. Whisk together the soy sauce, water, and toasted-sesame oil in a small bowl. Combine the rice, chopped bok choy and cilantro and the edamame in a large bowl; stir in the dressing and garnish with sesame seeds.
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