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Black Rice and Edamame Bean Salad

Black Rice and Edamame Bean Salad: Good Food, SpiritualityHealth.com
Average: 3 (4 votes)
Dietary Considerations: 
Vegetarian
Vegan
Meal: 
Lunch
Dinner

From the mindfulness masters at internationally renowned Miraval Resort & Spa comes the beautiful new cookbook, Mindful Eating. It mixes helpful tips on mindfulness in physical and spiritual realms while preparing simple, beautiful dishes. From the authors:

If preparing simple, wholesome food is what you desire, this is a good recipe to master. To achieve the best results, we suggest precisely measuring the water when cooking the rice, and use a large pot instead of a medium one so that it cooks evenly and retains its crunch.

3½ c. water
¼ tsp. kosher salt
2 c. black rice
1 c. fresh or thawed frozen edamame beans
½ tsp. Olive Oil
1 c. thinly sliced shiitake mushrooms
Pinch freshly ground black pepper
½ c. thinly sliced green onions, tops only
½ cup roughly chopped fresh cilantro
¼ c. low-sodium soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. agave syrup or honey
1½ tsp. sesame oil

Place the water and salt in a large pot and bring to a boil. Add the rice, cover, and cook uncovered until the liquid is absorbed and the rice is just tender but still al dente, 20 minutes. Drain well in a fine mesh strainer and rinse under cold running water until the water runs clear and the rice is cooled, 1 to 2 minutes. Drain well.
Bring a small pot of lightly salted water to a boil. Add the beans and lightly blanch, 1 minute. Drain the beans well, reserving 2 Tbsp. of the cooking water, and rinse the beans under cold running water. Drain the beans well, transfer to a large bowl, and set aside.
Heat a medium skillet over medium-high heat. Add the oil, mushrooms, salt, and pepper; stir well to combine and cook for 30 seconds. Add the reserved cooking water and cook until the mushrooms start to wilt but retain their shape, 1 to 2 minutes. Place the mushrooms in the bowl with the beans and add the drained rice, green onions, and cilantro.
To make the dressing, whisk together the soy sauce, rice wine vinegar, agave syrup, and sesame oil in a small bowl.
Add the dressing to the rice mixture, and stir well to combine. Serve immediately.

Makes four 1/2-cup servings
Calories: 200; total fat: 3.5 g; carbohydrate: 40 g; dietary fiber: 4 g; protein: 7 g

The following excerpt is taken from the book, Mindful Eating , by Miraval.  It is published by Hay House (May 2012) and available at all bookstores and online retailers.

Join our 10 Day Clean Eating Challenge


Many experts and recent research tout the benefits of a plant-based diet, yet the transition can be a difficult one. Take steps toward eating clean and healthy eating starting on September 22, 2014. Each week day we will send you one simple practice, an inspiring story, or reflection to help you take the plant-based plunge.