Ingredients
ginger,1-inch nub, grated or finely chopped
3garlic cloves,pressed
2tbsprice wine vinegar
¼cuppeanut oil,quality, olive oil or vegetable oil
2tsptoasted sesame oil
2½tsptamari,reduced-sodium, or soy sauce
½tspagave nectar
red pepper flakes,a big pinch
watercress,1 bunch, very roughly chopped
1bell pepper,yellow or orange chopped
3celery stalks,thinly sliced and roughly chopped
¼cupgreen onion,chopped, include both white and green parts
1½cupsedamame,shelled, used frozen
1½cupsforbidden rice,or wild rice
Preparation
Whisk the ginger, garlic, rice wine vinegar, peanut oil, sesame oil, tamari, agave nectar, and red pepper flakes together well. Set it aside.
Rinse the rice in a mesh colander, then cook it in a rice cooker, according to manufacturer’s instructions using ¾ cup rice to 1½ cup water.
Fluff with a fork, then allow to cool for 10 minutes.
Bring a pot of water to a boil, then pour in the frozen edamame.
Reduce the heat to a simmer, then cook for 4 to 5 minutes until the edamame is warmed through.
Drain, and set the edamame aside to cool.
Toss the watercress, bell pepper, celery, and green onion in a big bowl.
Add the edamame and rice to the bowl, then toss.
Whisk the dressing one more time, pour them into the bowl, then toss well.
Serve, and enjoy!
