I thought of this recipe as I was falling asleep last night. Miles and I had just stayed up too late watching the surf comp going on at J-Bay in South Africa. We’re still on Samoa time which means we’re staying up super late and having a hard time waking up early.
If you know anything about my cooking you know that I love big bowls of veggie-heavy salads especially the kind that can be made ahead of time and keep well in the fridge. When I involve grains in my recipes they’re usually not the star, and this salad is no different as it is loaded with bell peppers, scallions and edamame. The sesame vinaigrette on this salad is super easy and doesn’t even involve grating ginger or chopping garlic, so the flavors are clear and the effort is minimal.
- 2 cups frozen, shelled edamame cooked according to package directions and cooled (mine was boil 4 mins and rinsed with cold water)
- 1 cup uncooked brown rice
- 1/2 cup uncooked wild rice
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 5-6 green onions, chopped
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 2 Tbsp rice wine vinegar
- pinch of red pepper flakes
- sesame seeds or hemp hearts to sprinkle on top (about 2 Tbsp)
- Cook brown and wild rice (together) in rice cooker.
- Meanwhile, prep veggies.
- Combine soy sauce, sesame oil, vinegar and red pepper flakes in a large bowl. Set aside.
- When rice is done, combine with soy sauce mixture in large bowl. Let cool in the fridge.
- When rice is cool (stir every 15 mins to help cool), add veggies, green onions and edamame to rice. Stir to combine.
- Top with sesame seeds or hemp hearts.
- Eat salad right away or store in fridge for up to 2 or 3 days in an airtight container.