With the heat of summer upon us, the quest for side dish salads begins. If that salad is one that is sun safe, all the better. A few weeks ago, our daughter requested teriyaki burgers for dinner. We decided to look for a side dish with an Asian flair to go with it. We like edamame, and we like brown rice so this one seemed reasonable to try.
Before we proceed to the recipe, here is a quick word about brown rice …
Brown rice is a whole grain rice. Like white rice, it has had the outer hull of the grain removed. Brown rice also retains the bran layer and cereal germ. Retaining the bran layer and cereal germ helps retain some of the B vitamins and iron in the rice kernel. Brown rice also has a nuttier texture than white rice and also provides a nice alternative in some dishes.
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| Brown rice kernels |
Edamame and Brown Rice Salad
Ingredients:
1.5 cups uncooked brown rice
1.5 cups shelled edamame
1 diced red bell pepper
3 carrots, peeled and grated
2 or 3 thinly sliced onions
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon rice wine vinegar (can substitute cider vinegar)
2 teaspoons sesame oil
1 teaspoon sriracha sauce (optional)
Directions:
1. Prepare the rice per directions. Note that brown rice requires more water and a longer cooking time than white rice. 1.5 cups is the same as two scoops of rice measured with the cup that came with my rice cooker. I added a little more water than I typically would to cook two scoops of rice and let the cooker do its work. Allow to cool after cooking.
2. Cut up the pepper and onions, grate the carrots, and combine together in a large bowl. Stir in the edamame.
Here is a quick picture of the chopped pepper and onion
For the carrots, I used the baby cut carrots that I had on hand. I estimated what looked to be about 3 large carrots. I used the grater blade in my food processor to shred them.
Here is a picture of the edamame. In case you aren't familiar with edamame, these are immature soybeans. They are quite tasty, and I've written about them in a previous post.
3. Stir in the cooled rice
4. Prepare the dressing in a small bowl. Combine all of the ingredients together and then pour over the rice and vegetable mixture. Adjust seasonings as desired. As I noted above, cider vinegar can be substituted if you don't have any rice wine vinegar on hand. I looked up vinegar substitutions online, and this was the recommendation I received.
Here's a final picture depicting one of our grilled teriyaki burgers with a side of brown rice and edamame salad. We were quite pleased with the outcome.
