Edamame And Sweet Rice Salad With Salty Seeds

Name: Edamame And Sweet Rice Salad With Salty Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sweet Rice Salad; 2 cups sticky rice; 3 tablespoons pumpkin seeds; 3 tablespoons sunflower seeds; 2 tablespoons sesame seeds; 2 tablespoons chia seeds; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1 teaspoon fennel seeds; 1/2 teaspoon kosher salt; 1 cup cooked, shelled edamame; 1/4 cup Miso-Maple-Ginger Dressing (Recipe Follows); Miso-Maple-Ginger Dressing; 1/2 cup apple cider vinegar; 2 tablespoons umeboshi plum vinegar; 2 tablespoons maple syrup; 1 tablespoon brown rice miso; 1 large shallot, peeled and finely chopped; 1 1/2-inch piece fresh ginger, peeled and chopped; 1 tablespoon white sesame seeds; 1 teaspoon sea salt; 6 tablespoons extra-virgin olive oil; 1/4 cup sesame oil

Servings: persons

Sweet Rice Salad
2 cups sticky rice
3 tablespoons pumpkin seeds
3 tablespoons sunflower seeds
2 tablespoons sesame seeds
2 tablespoons chia seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 teaspoon kosher salt
1 cup cooked, shelled edamame
1/4 cup Miso-Maple-Ginger Dressing (Recipe Follows)
Miso-Maple-Ginger Dressing
1/2 cup apple cider vinegar
2 tablespoons umeboshi plum vinegar
2 tablespoons maple syrup
1 tablespoon brown rice miso
1 large shallot, peeled and finely chopped
1 1/2-inch piece fresh ginger, peeled and chopped
1 tablespoon white sesame seeds
1 teaspoon sea salt
6 tablespoons extra-virgin olive oil
1/4 cup sesame oil

1
Making the dressing: Add vinegars, maple syrup, miso, shallot, and ginger in a blender. Turn on the blender and mix until frothy. Add the sesame seeds and salt and blend for one minute more.
2
In a small bowl, combine the olive oil and sesame oil. With the blender running, slowly pour in the combined oils. Turn off the blender and taste the dressing. Do you want a little more acid? Add some more vinegar. A bit smoother taste? Try some more sesame oil.
3
Soaking the rice: Rinse the rice in a colander, moving your hand through the rice with the water running. Drain the water completely. Repeat this three times. In a bowl, soak the rice in cold water for at least 1 hour.
4
Roasting the salty seeds: Set a large skillet over high heat. When the pan is hot, add the pumpkin seeds and sunflower seeds. Roast, moving the pan around to prevent burning, for 3 minutes. Add the sesame and chia seeds. Roast in the same manner for 2 minutes. Add the cumin, coriander, and fennel seeds. Roast in the pan, shaking it, for another 2 minutes. Turn off the heat. Add the salt, toss the seeds together, and set aside.
5
Cooking the Rice: Drain the rice and put the rice in a microwave-safe bowl. Add enough water to be on the same level with the rice (usually about 1 1/2 cups). Heat in the microwave for 2 minutes, then stop, and stir in the rice. Cook the rice in 2-minute increments until it is soft and fluffy.
6
If you don't have a microwave, then you can steam the rice. Fill a large pot with hot water, leaving 3 inches of space before the top of the pot. Put a bamboo steamer, or the metal insert that comes with pasta pots, into the pot. Put the rice in the steamer. Cover with a lid. Steam until the rice is soft and fluffy, about 10 minutes.
7
Heating the Edamame: Heat the edamame to piping hot by either putting it in the microwave, or plopping it in a pot of boiling hot water for a couple of minutes and then draining.
8
To serve, combine some of the sticky rice and edamame. Toss with the dressing. Top with the salty seeds.

918

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Sweet Rice Salad, 2 cups sticky rice, 3 tablespoons pumpkin seeds, 3 tablespoons sunflower seeds, and more.

Yes, Edamame And Sweet Rice Salad With Salty Seeds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!