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
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.