red rice, kale and edamame salad

http://calgaryavansino.com/recipes/red-rice-kale-edamame-salad/

  • Serves

    makes 2 main servings or 4 as a side

  • Preparation Time

    10-15 minutes

  • Cooking Time

    30 minutes

Ingredients

  • 120g red rice, rinsed
  • 150g edamame, if using frozen, thawed
  • 100g red onion, thinly sliced
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tbsp freshly grated ginger
  • 90g chopped kale, washed
  • zest of 1 lemon
  • 1 and 1/2 tbsp tamari
  • pepper, to taste
  • 10g fresh coriander, roughly chopped
  • 20g unsweetened coconut flakes, toasted
  • 1/2 cup red rice, rinsed
  • 1 cup edamame, if using frozen, thawed
  • one red onion, thinly sliced
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tbsp freshly grated ginger
  • 4 cups chopped kale, washed
  • zest of 1 lemon
  • 1 and 1/2 tbsp tamari
  • pepper, to taste
  • 1/4 cup fresh coriander, roughly chopped
  • 1/2 cup unsweetened coconut flakes, toasted
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This is a luxurious salad – it looks luxurious, tastes hearty and satisfying, but is never too much.

Fill a saucepan with enough water to cover the red rice and cook according to packet instructions. The rice should be tender but still have a bite. When it’s about ready, add the edamame and cook for a further 3 minutes. Drain and reserve.

While the rice is cooking sauté the sliced red onion together with the olive oil in a large pan that has a lid. Cook until soft and light brown. Add the minced garlic and the ginger. Cook for 1 minute, then add the chopped kale. Add 1 tablespoon of water and cover with a lid. Let the kale wilt for 2 minutes.

Uncover the pan and add the warm rice, edamame and lemon zest. Mix it well. Add the tamari and season with pepper. Remove from the heat.

Add the parsley and the toasted coconut flakes. Adjust the seasoning. Serve warm or at room temperature.

Top tip: You could add some tofu and make it a full veggie meal.