How To Make Watercress and Forbidden Rice Salad
Our forbidden rice salad is loaded with protein and nutritious watercress for a heartier meal! Whip up a bowl of this in just under one hour.
Serves:
Ingredients
For Ginger Vinaigrette:
- 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
For Salad:
- 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
Instructions
Ginger Vinaigrette:
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Whisk the ginger, garlic, rice wine vinegar, peanut oil, sesame oil, tamari, agave nectar, and red pepper flakes together well. Set it aside.
Salad:
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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.
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Fluff with a fork, then allow to cool for 10 minutes.
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Bring a pot of water to a boil, then pour in the frozen edamame.
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Reduce the heat to a simmer, then cook for 4 to 5 minutes until the edamame is warmed through.
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Drain, and set the edamame aside to cool.
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Toss the watercress, bell pepper, celery, and green onion in a big bowl.
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Add the edamame and rice to the bowl, then toss.
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Whisk the dressing one more time, pour them into the bowl, then toss well.
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Serve, and enjoy!
Nutrition
- Calories: 632.88kcal
- Fat: 26.60g
- Saturated Fat: 4.02g
- Monounsaturated Fat: 10.46g
- Polyunsaturated Fat: 8.01g
- Carbohydrates: 84.77g
- Fiber: 8.03g
- Sugar: 4.89g
- Protein: 14.81g
- Sodium: 323.00mg
- Calcium: 99.46mg
- Potassium: 795.92mg
- Iron: 3.54mg
- Vitamin A: 75.24µg
- Vitamin C: 60.40mg
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