Forbidden Rice Salad with Edamame

2 tsp sea salt
2 cups black rice (AKA Forbidden or Emperor's Rice)
1 cup shelled edamame
1 cup thinly sliced on the diagonal celery
1 cup peeled and shredded carrot
1/2 red bell pepper, diced
1/2 cup thinly sliced on the diagonal scallions (green and white parts)
1 cup toasted cashews
1 tbls chopped fresh cilantro
1/2 cup chopped fresh basil

Dressing:
2 tbls brown rice vinegar
3 tbls tamari
1 tbls fresh grated ginger
2 cloves garlic, minced
1/8 tsp cayenne
1/4 cup sesame oil
3 tbls fresh lime juice
1/8 tsp sea salt
1/2 tsp maple syrup

Garnish:
1 tbls lightly toasted sesame seeds
2 tsp fresh lime juice

May substitute brown, wild, or really any other rice for variety.

In a medium pot, bring 4 cups of water and 1 tsp salt to a boil. Add black rice and return to boil. Cover and reduce to simmer for 40-45 minutes, until tender. Spread rice onto sheet pan and fluff with fork to cool.

In another medium pot, bring 4 cups of water plus 1 tsp salt to a boil. Blanch edamame for about 1 minute, until bright green and just tender. Rinse in cold water, drain and set aside.

In a large bowl, combine rice, celery, carrot, red pepper and scallions. Whisk all dressing ingredients together and toss with rice mixture. Stir in the edamame and cashews (reserve a few for garnish if desired), cilantro and basil. Serve topped with sesame seeds and a squeeze of lime juice.

Serving Size: Makes 8, 1 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user METALBABE.