Friday, August 23, 2013

southwestern inspired salad with forbidden rice & edamame



When I was in Atlanta my mom made a black rice salad for dinner one night. I had never been that big of a fan of this nutritionally dense grain, but hers was sooo good. I had only had it as a hot rice, and I think it works better in a room temperature salad (at least for me). For dinner, I served this salad as a main along with some homemade guacamole, made by Brielle, and chips. It would work nicely as a side dish too.

1 cup of cooked black rice
1/2 yellow onion
1 clove garlic
2 cups chopped broccoli
1/2 cup cooked edamame
1 cup chopped beets, I had yellow (cooked and peeled)
1/2 tsp chili flakes
1/2 tsp ground cumin
1/4 tsp chili powder
1/4 tsp coriander powder
1/2 tsp salt
3 TB lime juice
1 TB olive oil

Saute the onion with the spices (chili, chili flakes, cumin, coriander, salt) for about 2 minutes. Add the garlic and broccoli and cook another minute, just until the broccoli is bright and starting to soften. Remove from the heat and add to a bowl. Toss in the edamame, beets, and rice. Stir in the lime juice and olive oil and season if needed, with salt. The lime and olive oil are all that's needed to highlight the other big flavors and textures. If you don't want it so spicy you can reduce the chili flakes.

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