Bamboo-Ginger Rice Salad
1 1/3 cups Nature's Earthly Choice Bamboo Rice
2 2/3 cups water
Sea salt & freshly-ground pepper to taste
3 tbsp seasoned rice vinegar
2 tbsp Extra Virgin Olive Oil
1 cup frozen shelled edamame soybeans or peas, cooked (according to package directions)
1 carrot, shredded
4 radishes, cut in half and thinly-sliced, optional
¼ cup pickled ginger, drained and coarsely-chopped
¼ cup sliced scallions or chives
Cooking time for our Bamboo Rice: About 20 minutes
Serving for: 6
- In a saucepan, heat Bamboo Rice, water and 1 teaspoon salt to boiling. Cover and simmer 20 minutes. Let stand 5 minutes.
- Gently spread rice on large rimmed baking sheet. Sprinkle with seasoned rice vinegar and olive oil; toss gently to coat. Cool to room temperature.
- In a large bowl, gently toss rice with edamame, carrot, radishes, pickled ginger, scallions and salt & pepper, to taste.