Black Pepper Free Brown Rice Salad with Edamame and Mango
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Learn more →Ingredients
4 servings
For the salad
- 1 cup long-grain brown rice
- 1 ½ cups frozen shelled edamame
- 1 large ripe mango, peeled and diced into ½-inch pieces
- 1 english cucumber, diced
- 4 scallions, thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp neutral oil (such as avocado or canola oil)
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- ¼ tsp red pepper flakes
For serving
- 2 tbsp toasted sesame seeds (optional)
Instructions
- 1
Bring 2 1/4 cups of water to a boil in a medium saucepan over high heat. Add the brown rice and a pinch of salt, stir once, then reduce the heat to low, cover, and cook until the water is absorbed and the rice is tender, about 40–45 minutes.
- 2
Remove the saucepan from the heat and let the rice steam, covered, for 5 minutes. Spread the cooked rice in an even layer in a large mixing bowl and let it cool to room temperature, about 15 minutes — spreading it out speeds cooling and keeps the grains separate.
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