Japonica Rice Salad with Edamame


1 cup Japonica rice, rinsed and drained

1 cup Brown rice, rinsed and drained

3 cups water  **cook the rice seperately

1 cup edamame beans (shelled)

1 cup carrot peelings

1 cup thinly sliced celery

1/4 red bell pepper

1/4 diagonally sliced green onions


2 tbsp brown rice vinegar

3 tbsp wheat-free tamari

1/4 cup extra virgin olive oil

1 tsp toasted sesame oil

3 tbsp lime juice

1/2 tsp maple syrup

1 tsp fresh minced ginger

1 clove garlic (or more if you like)

Pinch of cayenne

Dash of sea salt to taste

To Make:

Bring the rice and water to a boil (remember to cook both separately), reduce heat and cook until tender with lid slightly ajar for approx. 40mins.  Cool rice, best to spread on a flat baking sheet.

Blanche or steam edamame beans until tender @ 1 minute.  Strain and run under cold water.

Whisk together dressing ingredients until smooth.

In a large bowl mix cooled rice, veggies and toss with dressing.

Optional: add cilantro and or pumpkin seeds.