Serves 4Note: There are different varieties of black rice, and some take longer to cook than others. Mine cooked in 25 minutes, but others may take up to 50 minutes Pay attention to the package instructions and cook accordingly.
1 3/4 cups
shelled edamame, cooked according to package instructions
Read on for my rather simple and yet wholesome recipe that boasts of a melange of flavors ( imagine the earthy flavor of spinach, the nuttiness of the blackrice, the sweetness of the caramelized pumpkin and the tartness of the sun-dried tomatoes ) that have just been brought together in a manner that invokes sheer delight
So a quick rummage in the larder later and I had the ingredients I needed for this wonderfully zingy and alive rice and bean salad, which also handily continued the Mexican theme that started with pinto bean soup the other day
I made an Asian Chicken Salad the other day when the girls came over. I have been growing some salad veggies along with my flowers in little pots on my back patio/deck, and they have been making me mull over ideas for salads
Toss all the salad ingredients together in a large bowl, except for the avocado. Finally, add in the avocado, do one more gentle toss, then add some additional sesame and hemp seeds on top of the salad before serving