Edamame Salad Rice Bowl Recipes

EDAMAME & VEGGIE RICE BOWL

Steps:

• Arrange rice, veggies, edamame and avocado in a 4-cup sealable container or bowl. Top with scallions and cilantro. Drizzle with vinaigrette just before serving.

EDAMAME-RICE SALAD WITH TERIYAKI TUNA

Steps:

• In a large saucepan, combine the cooked rice with 1/4 cup of water. Cover and cook until the rice absorbs the water and is cooked through.
• In a large bowl, combine rice, edamame, carrots, scallions, cilantro, sesame oil, and mustard. Stir to combine.
• Place the tuna fillets on a plate and pour teriyaki sauce on top. Season, to taste, with salt and black pepper.
• Arrange red lettuce or radicchio leaves on individual plates. Spoon edamame-rice salad over top or inside radicchio leaf. Top each with tuna fillets and serve.

EDAMAME RICE BOWLS

Steps:

• Bring 1 1/4 cups water to a boil, stir in rice and season with salt. cover, reduce heat to medium low and simmer 45 minutes or until rice is tender.
• Bring 2 cups salted water to a boil, add edamame and cook 2 minutes or until tender; drain and set aside.
• Toss together rice, edamame, cranberries, feta, olives, cilantro, oil, lime juice and red pepper flakes in a large bowl. Season with salt and pepper.

WILD RICE SALAD WITH EDAMAME

Steps:

• For the salad: Place the wild rice in a medium saucepan with 4 cups water and the kosher salt. Simmer uncovered until tender, about 50 minutes. Drain well, return to the saucepan and cover for 10 minutes.
• While the rice is cooking, heat the oil in a medium saute pan over medium-high heat. Add the corn kernels and saute until charred, about 5 to 8 minutes. Set aside to cool.
• For the vinaigrette: Whisk together the garlic, shallot, vinegar, mustard, lemon juice, honey, salt, and pepper in a medium bowl. While continuously whisking, slowly stream in the oil until the dressing is emulsified.
• To serve: Combine the warm rice with the corn, edamame, green peas, chickpeas and onion. Pour 1/4 cup of the vinaigrette over top and toss well to evenly distribute. Allow to sit for 30 minutes, taste for seasoning and serve at room temperature. The remaining vinaigrette can be refrigerated for another use.

EDAMAME SALAD RICE BOWL

Steps:

• Cook rice in the rice cooker or on a stove top
• Remove edamame from the freezer. Add edamame to a sieve and run warm water over the edamame until its no longer frozen. This should only take a few minutes. Drain edamame and let dry
• Chop the broccoli into small florets and add to a bowl. Pour boiling water over the broccoli and let sit for 10-15 minutes. Prepare other salad ingredients whilst waiting. Once done, drain the broccoli and add to the salad bowl.
• Shred the carrot and cabbage. Use a food processor if you have one
• Remove the stem from the coriander leaves
• Finely dice the spring onion
• Add the cooked rice to a bowl. Sprinkle the chia seeds and stir through
• Add all salad ingredients to the bowl
• Drizzle salad dressing and serve!

EDAMAME SALAD

Steps:

• Part boil edamame and drain. In a bowl, whisk together olive oil, lemon zest, lemon juice and salt and pepper.
• Add edamame to bowl and mix. To serve, add shaved pecorino cheese and roughly chopped mint.

WILD RICE AND EDAMAME SALAD

Steps:

• Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.
• Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
• Whisk the olive oil, sesame oil, rice vinegar, honey and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.