Black Rice Salad with Edamame Recipe
Serves: 8
  • 2 cups black rice (or you can make less rice and more veggies)
  • a pinch of kosher salt (like Diamond Crystal)
  • 1 Tablespoon unrefined coconut oil (or olive oil, if you prefer)
  • 1 cup thinly sliced shiitake mushrooms, or mushroom of choice
  • 1 cup edamame (frozen or fresh), blanched in boiling water for 5-6 minutes and then rinsed under cold water to stop the cooking process
  • ½ cup chopped fresh cilantro leaves and tender stems
  • ½ cup thinly sliced green onions (green tops are milder than the white bottoms)
  • 3 Tablespoons shoyu + 1 Tablespoon water or ¼ cup high-quality soy sauce (use gluten-free tamari for a GF option)
  • 2 Tablespoons unseasoned rice vinegar
  • 1 Tablespoon liquid sweetener such as coconut nectar, raw honey or pure maple syrup
  • 1 ½ teaspoons unrefined toasted sesame oil (dark)
  1. Place the rice and a pinch of kosher salt in a medium to large pot and cover with water by about 3 inches. Bring to a boil over high heat, cover, lower the heat to a simmer and cook until the rice achieves desired tenderness. (If you like it a little crunchy, 20 minutes. For softer rice, cook up to 45 minutes.) Drain in a sieve and rinse under cold water to stop the cooking process. Drain really well and then transfer to a serving bowl.
  2. Heat a medium skillet over medium-high heat, and warm the oil. Saute the mushrooms until tender, about 4 minutes. Add to the rice along with the edamame, cilantro and green onions.
  3. Make the dressing: in a small bowl, whisk together the shoyu, rice vinegar, coconut nectar and sesame oil.
  4. Pour the dressing over the rice and vegetables and stir well to combine. Serve.
There are unlimited ways to change the ingredients according to the seasons – blanched asparagus and peas or mango, avocado and peanuts in the spring, cucumbers and sweet bell pepper or carrots and sprouts in the summer, blanched broccoli or cauliflower and almonds in the fall. You can also add some rehydrated seaweed like arame or hijiki or even some pieces of toasted nori.
Recipe by Pamela Salzman at