Black Rice and Edamame Salad from Vicki Delany

The perfect side dish for a barbeque or to bring to a pot luck. This salad is not only delicious, but eye catching and unusual.

Black Rice and Edamame Salad

Ingredients:

½ cup shelled edamame, thawed

8 medium shiitake or cremini mushrooms, thinly sliced

1/8 tsp salt

1 cup black rice, well rinsed

6 tbsp soy sauce

3 tbsp rice vinegar

4 tsp honey

1 tbsp sesame oil

¼ cup thinly sliced green onions

¼ cup coarsely chopped cilantro

Instructions:

Boil 3 ½ cups water in a large pot. Add edamame and mushrooms and cook for 1 minute. Remove from pot using a sieve or strainer.  Rinse edamame and mushrooms under cold running water, drain well

Add salt and rice to same pot. Return water to boil and then reduce heat to medium-low. Simmer, covered, until rice is tender, about 20 minutes. Rinse rice under cold running water, drain well

Whisk soy sauce with vinegar, honey, sesame oil in large bowl. Add edamame, mushrooms, rice, green onions and cilantro. Stir well.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact. She’s on Bluesky at @vickidelany.bsky.social

Coming September 8:  ‘Tis the Season to be Scary, a Year Round Christmas Mystery from Crooked Lane Books.