Recipe: Red Rice Salad with Edamame and Tamari Walnuts

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