Brown rice edamame salad with carrots

Dark-brown rice edamame salad with carrots is great warm, room temp or cold and leftovers are an excellent lunch!

On our first appointment, my now husband took me to a sushi restaurant. He asked if I liked edamame, to split every bit an appetizer, and I enthusiastically said "Yes!"

When they brought it to the table, however, I realized I'd never actually eaten it in the pods.

I'd had friends at college who would get it that mode sometimes, but I myself had never picked up a pod and I didn't have a inkling what to do with it.

I knew you didn't eat the outside, but those delicious beans in the center, only I wasn't sure how yous got at them. Does it split open on the side? Practise I use a pocketknife? Practise I bite into it? No thought.

So I talked and sipped my drink and folded my napkin and stalled so I could watch as he ate the beginning few pieces. Then I picked one up and gave information technology a whirl.

I'm happy to say I didn't make a fool of myself – he didn't know until I told him months later that I was clueless on how to consume it. Whew!

And at present it'southward ane of my favorite tasty, salty snacks.

Nosotros nonetheless dear to dissever edamame at sushi restaurants, but at domicile, I use the frozen kind that's already out of the beat out. So fast, so easy. No experience needed.

Edamame, brown rice and carrots go into this salad, which is topped with my favorite Asian-style soy ginger dressing. It takes just 5 minutes to milk shake up and it's so delicious. Nosotros put information technology on everything!

You tin can serve this salad warm, at room temperature or chilled. Information technology makes a great side to accept to a neighborhood party or to a friend, or simply to prep ahead and let information technology hang out until y'all're gear up to eat.

This brown rice edamame salad goes wonderfully with grilled or broiled fish or chicken, and the leftovers make a perfect lunch.

You can even add some chopped peanuts to this and telephone call it a light vegetarian dinner. Or add some leftover rotisserie craven to the mix and make information technology a full-on carnivore dinner salad.

So many options but delicious every mode. And no pesky pods. 😉

Enjoy!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time xl minutes

Ingredients

• 1 loving cup brown rice
• 1 1/2 cups frozen edamame, cooked
• ane heaping cup matchstick carrots
• ane/iv cup green onions, sliced, light green and green parts simply
• Soy-ginger dressing (merely five minutes to make!)
• Sesame seeds, for garnish, if desired

Instructions

1. Cook the brown rice.
2. Meanwhile, cook the edamame. I add mine, still frozen, to boiling h2o and let cook for v-half dozen minutes, then drain. Check your package directions.
3. Mix up the soy ginger dressing.
4. Add together the edamame to a bowl with the carrots and sliced dark-green onions. One time the rice is set up, add that to the bowl and mix everything together.
5. Cascade the dressing over the salad. I start with about 2/3 of the jar and add more if needed.
6. Garnish with sesame seeds, if desired. Savor warm, at room temperature or cold from the fridge!

Notes

You tin add chopped peanuts to make this a vegetarian main dish. Or fold in some leftover or rotisserie craven and make information technology a dinner.

Nutrition Information:

Yield:

4

Serving Size:

1
Corporeality Per Serving: Calories: 203 Full Fat: 9g Saturated Fatty: 1g Trans Fat: 0g Unsaturated Fatty: 7g Cholesterol: 0mg Sodium: 129mg Carbohydrates: 23g Fiber: 6g Sugar: 3g Protein: 10g

godfreyrainglevers.blogspot.com

Source: https://www.familyfoodonthetable.com/brown-rice-edamame-salad-with-carrots/

Share this post