📝 About This Recipe
This vibrant salad is a masterclass in texture and balanced nutrition, combining the nutty chew of long-grain brown rice with the snap of protein-rich edamame. Inspired by East Asian flavor profiles, the dish is tied together with a velvety ginger-miso dressing that hits every taste bud with sweet, salty, and umami notes. It’s a sophisticated, make-ahead meal that remains incredibly fresh, making it perfect for an elegant lunch or a hearty side dish for grilled proteins.
🥗 Ingredients
The Grain Base
- 1.5 cups Long-grain brown rice (rinsed thoroughly)
- 3 cups Water (or vegetable broth for more flavor)
- 1/2 teaspoon Sea salt
Vegetables and Crunch
- 1.5 cups Shelled edamame (thawed if frozen)
- 1 large Red bell pepper (finely diced)
- 1 cup English cucumber (seeded and diced)
- 1 cup Shredded carrots (matchstick cut)
- 4 whole Green onions (thinly sliced on a bias)
- 1/2 cup Fresh cilantro (roughly chopped)
Ginger-Miso Dressing
- 2 tablespoons White miso paste (mellow and sweet)
- 3 tablespoons Rice vinegar (unseasoned)
- 1 tablespoon Toasted sesame oil (high quality)
- 2 tablespoons Extra virgin olive oil (or avocado oil)
- 1 tablespoon Fresh ginger (finely grated or minced)
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1 clove Garlic (pressed or grated)
For Garnish
- 1 tablespoon Black sesame seeds (toasted)
- 1/4 cup Slivered almonds (toasted for extra crunch)
👨🍳 Instructions
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1
Rinse the brown rice under cold water in a fine-mesh sieve until the water runs clear. This removes excess starch and ensures fluffy grains.
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2
In a medium saucepan, combine the rinsed rice, 3 cups of water (or broth), and salt. Bring to a boil over high heat.
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3
Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 40-45 minutes until the water is absorbed and the rice is tender.
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4
Remove the pan from heat and let the rice sit, covered, for 10 minutes. This allows the moisture to redistribute for the perfect texture.
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5
Fluff the rice with a fork and spread it out on a large baking sheet to cool to room temperature. This prevents the vegetables from wilting when mixed.
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6
While the rice cools, prepare the dressing. In a small bowl or mason jar, whisk together the miso paste, rice vinegar, ginger, garlic, and honey until smooth.
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7
Slowly drizzle in the sesame oil and olive oil while whisking constantly to create a creamy, emulsified vinaigrette.
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8
In a large mixing bowl, combine the cooled brown rice, thawed edamame, diced red pepper, cucumber, carrots, and green onions.
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9
Pour the dressing over the rice and vegetable mixture. Toss gently with a large spoon or spatula until every grain is well-coated.
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10
Fold in the fresh cilantro and half of the toasted almonds and sesame seeds.
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11
Taste the salad and adjust seasoning; you may want an extra squeeze of lime or a pinch of salt depending on the saltiness of your miso.
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12
Transfer to a serving platter and garnish with the remaining almonds and black sesame seeds for a professional finish.
💡 Chef's Tips
For the best texture, ensure the rice is completely cooled before adding the fresh vegetables to maintain their crunch. If the dressing is too thick, add a teaspoon of warm water to thin it to your desired consistency. Toast your almonds and sesame seeds in a dry pan over medium heat for 2-3 minutes until fragrant; it makes a massive difference in flavor. This salad actually tastes better after sitting for 30 minutes, allowing the rice to absorb the ginger and miso aromas. Store leftovers in an airtight container for up to 3 days; it's a fantastic meal-prep option.
🍽️ Serving Suggestions
Pair with seared Ahi tuna or grilled salmon for a high-protein gourmet dinner. Serve alongside chilled sake or a crisp, dry Riesling to complement the ginger notes. Add a scoop of sliced avocado on top just before serving for a creamy contrast. Serve as a filling for lettuce wraps for a light and refreshing appetizer. Drizzle with a little Sriracha or chili crisp if you prefer a spicy kick.