RED RICE SALAD WITH EDAMAME AND TAMARI WALNUTS
"This makes an excellent side dish with seafood, but can also stand on its own as a main dish salad. Substitute medium- or long-grain brown rice for the red rice, or use a combination of precooked red, black and brown rice. Substitute broccoli for the edamame, if preferred."
1 cup uncooked Bhutanese red rice
FOR THE TAMARI WALNUTS:
1 cup broken walnuts
1 teaspoon canola or other flavorless vegetable oil
3 tablespoons tamari or soy sauce
2 cups frozen shelled edamame (fresh soybeans)
FOR THE DRESSING:
4 tablespoons canola or other flavorless vegetable oil
1/4 cup unseasoned Japanese rice vinegar
1 teaspoon grated fresh ginger
1/2 teaspoon minced or grated garlic
1/2 teaspoon kosher salt
FOR SERVING:
1/2 cup thin sliced scallions (white and green parts)
1 tablespoon minced fresh jalapeno, or to taste
1/4 cup chopped cilantro leaves (optional garnish)
Cook the rice in 2 1/4 cups boiling water until the grains are tender, about 20 minutes; drain. Cool to room temperature.
TO PREPARE THE TAMARI WALNUTS:
Combine walnuts and oil in medium-sized heavy skillet over medium heat; stir-fry until fragrant, about 20 seconds. Sprinkle with the tamari and stir-fry, until walnuts are coated with the thickened tamari, adjusting heat to keep the tamari from burning, about 1 minute. Turn out onto double thickness of paper toweling to blot and then transfer to a small bowl. (Do not cool walnuts on paper toweling; they will stick to paper.)
TO PREPARE THE EDAMAME:
Place the edamame in a vegetable steamer; steam over boiling water, covered, 3 minutes. Remove from steamer; rinse with cold water and cool to room temperature.
TO PREPARE THE DRESSING:
Whisk the oil, rice vinegar, ginger, garlic and salt in a large bowl until blended.
TO SERVE:
Add the rice, edamame, scallions and jalapeno to the dressing. Toss to coat. Sprinkle with the walnuts; toss. Garnish with cilantro leaves, if desired. Serve at room temperature.
Servings: 6 as a side dish
Source: The Amazing World of Rice by Marie Simmons
"This makes an excellent side dish with seafood, but can also stand on its own as a main dish salad. Substitute medium- or long-grain brown rice for the red rice, or use a combination of precooked red, black and brown rice. Substitute broccoli for the edamame, if preferred."
1 cup uncooked Bhutanese red rice
FOR THE TAMARI WALNUTS:
1 cup broken walnuts
1 teaspoon canola or other flavorless vegetable oil
3 tablespoons tamari or soy sauce
2 cups frozen shelled edamame (fresh soybeans)
FOR THE DRESSING:
4 tablespoons canola or other flavorless vegetable oil
1/4 cup unseasoned Japanese rice vinegar
1 teaspoon grated fresh ginger
1/2 teaspoon minced or grated garlic
1/2 teaspoon kosher salt
FOR SERVING:
1/2 cup thin sliced scallions (white and green parts)
1 tablespoon minced fresh jalapeno, or to taste
1/4 cup chopped cilantro leaves (optional garnish)
Cook the rice in 2 1/4 cups boiling water until the grains are tender, about 20 minutes; drain. Cool to room temperature.
TO PREPARE THE TAMARI WALNUTS:
Combine walnuts and oil in medium-sized heavy skillet over medium heat; stir-fry until fragrant, about 20 seconds. Sprinkle with the tamari and stir-fry, until walnuts are coated with the thickened tamari, adjusting heat to keep the tamari from burning, about 1 minute. Turn out onto double thickness of paper toweling to blot and then transfer to a small bowl. (Do not cool walnuts on paper toweling; they will stick to paper.)
TO PREPARE THE EDAMAME:
Place the edamame in a vegetable steamer; steam over boiling water, covered, 3 minutes. Remove from steamer; rinse with cold water and cool to room temperature.
TO PREPARE THE DRESSING:
Whisk the oil, rice vinegar, ginger, garlic and salt in a large bowl until blended.
TO SERVE:
Add the rice, edamame, scallions and jalapeno to the dressing. Toss to coat. Sprinkle with the walnuts; toss. Garnish with cilantro leaves, if desired. Serve at room temperature.
Servings: 6 as a side dish
Source: The Amazing World of Rice by Marie Simmons
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