Forbidden Rice Salad with Mango and Edamame

As seen on WIBW 13 News at 4 with Ralph Hipp, April 2013, Now You’re Cookin’ For Real with Chef Alli and Amber Groeling, Hy-Vee Topeka Dietitian.

makes eight 2/3 cup servings

1 3/4 cups water
1 cup black forbidden rice
1 Tbs. finely minced fresh ginger
1/2 tsp. kosher salt
1 cup shelled frozen edmame, thawed
1 mango, diced

3 Tbs. seasoned rice vinegar
2 Tbs. canola oil
1 Tbs. honey
2 tsp. soy sauce

For the rice:  In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat.  Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes.  Remove the pan rom the heat and set aside for 5 minutes.  Fluff with a fork and place into a large serving bowl. Add edamame and mango to rice and stir gently to combine.  Mix dressing ingredients together and pour over rice mixture; toss to coat.  Serve warm or at room temperature.

Nutrition Facts:  180 calories, 4.5 g fat, 26 g carbs, 3.5 g fiber, 7 g protein

Now You’re Cookin’,
Chef Alli

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