1cupVillage Harvest Black Ricecooked according to package instructions and cooled to room temperature
1cupshelled edamamethawed if frozen
1bell pepperseeded and chopped
2clementines or 1 small naval orangepeeled, sliced widthwise, and cut into small triangles
2green onionsboth white and green parts, sliced on the bias
1/4cupchopped fresh cilantro
sesame seedsfor garnish (optional)
For the dressing:
1 1/2tablespoonsrice wine vinegar
1tablespoonfresh orange juice
1/2tablespoonreduced sodium soy sauce or tamari for gluten-free
2teaspoonsmaple syrup
1teaspoonfreshly grated ginger*
1smallclove garlicgrated or chopped very fine
1teaspoonsesame oil
1/4cupextra virgin olive oil
Instructions
Place the rice in a large serving bowl. Add the edamame, bell pepper, clementines, green onions, and cilantro to the bowl. Set aside.
In a small bowl, whisk together the rice wine vinegar, orange juice, soy sauce, honey or agave, ginger, garlic, and sesame oil. Whisking constantly, add the olive oil in a slow steady stream. Add a pinch of salt if desired,
Add the dressing to the salad and toss to combine until the salad is well coated with the dressing. Sprinkle with sesame seeds, if using, then serve and enjoy!
Notes
Pro tip: Black rice salad is best served at room temperature.
Store whole ginger root in a zip top bag and grate peel and all with a Microplane zester.
Store this black rice salad recipe in an air tight container for up to 3 days. Reheat in the microwave just until warm with a drizzle of additional dressing.