Chinese Brown Rice Salad With Edamame
From Mug Meals [1] by Dina Cheney
Notes
To add even more protein to this nourishing dish — which is also delicious chilled — stir in some diced extra-firm tofu. For a prettier presentation, pour the salad onto a plate.
Editor's note: Make it vegan by using agave instead of honey. I used yellow bell peppers in this recipe instead of red.
Ingredients
- 1 tablespoon thinly sliced trimmed scallions (dark green parts only)
2 teaspoons unseasoned rice vinegar
2 teaspoons low-sodium soy sauce
1 teaspoon honey
1/8 teaspoon minced garlic
1/8 teaspoon grated fresh ginger
1/2 cup packed cooked brown rice, short or long grain
1/3 cup packed frozen edamame, thawed
2 tablespoons finely grated peeled carrots
2 tablespoons small-dice red bell peppers
Directions
- In a small bowl, stir together the scallions, rice vinegar, soy sauce, honey, garlic, and ginger, then stir in the remaining ingredients. Pour into a 12-ounce mug.
- Cover and microwave until warm, about 1 minute.
Source: Reprinted with permission from Mug Meals by Dina Cheney, published by The Taunton Press in 2015
Information
- Category
- Rice, Main Dishes
- Cuisine
- Other Asian
- Yield
- Serves 1