GERD Friendly Gluten Free Brown Rice Edamame Salad
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Learn more āIngredients
4 servings
For the salad
- 1 cup long-grain brown rice
- 2 cups water
- Ā½ tsp salt
- 1 Ā½ cups frozen shelled edamame, thawed
- 2 medium carrots, shredded
- 1 medium cucumber, halved lengthwise and thinly sliced
- 4 scallions, thinly sliced (green parts only)
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
For the dressing
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp neutral oil (such as avocado or canola oil)
- 1 tbsp fresh ginger, finely grated
- 1 tbsp honey or maple syrup
- 1 tsp sriracha (optional)
Can be omittedsriracha
For serving
- 2 tbsp sesame seeds, toasted
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Combine the brown rice, water, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 40ā45 minutes.
- 2
Remove the saucepan from the heat and let the rice steam, covered, for 10 minutes. Spread the rice in an even layer in a large mixing bowl and let it cool to room temperature, about 15 minutes, fluffing occasionally with a fork.
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