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RED RICE SALAD WITH EDAMAME, TAMARI WALNUTS AND GINGER Vegan

Pan-Seared Baby Bok Choy ([>]) and Red Rice Salad with Edamame, Tamari Walnuts and Ginger ([>])

The earthy flavors of Bhutanese red rice complement the sweet nutty taste of the green soybeans (edamame) and the soy-coated walnuts. Look for shelled edamame; the unshelled are too time-consuming to peel. If they are unavailable, see Substitutions below.

Cook Time: 30 minutes

Serves: 4

1½ cups frozen shelled edamame (green soybeans)

1 teaspoon coarse salt

1 cup Bhutanese red rice (see [>])

Tamari Walnuts

½ cup walnut pieces

½ teaspoon mild-flavored extra-virgin olive oil or other vegetable oil

1½ tablespoons tamari or soy sauce

Rice Vinaigrette

3 tablespoons mild-flavored extra-virgin olive oil or other vegetable oil

3 tablespoons unseasoned Japanese rice vinegar

1 teaspoon grated peeled fresh ginger

1 garlic clove, grated

½ teaspoon coarse salt

½ cup thin-sliced scallions (white and green parts)

1 tablespoon finely chopped seeded jalapeño pepper, or to taste

¼ cup chopped fresh cilantro leaves or dill

Bring a medium saucepan three-fourths full of water to a boil. Add the edamame and salt and simmer until the edamane are tender, about 3 minutes. Remove the edamame from the boiling water with a perforated spoon or skimmer and place in a strainer. Rinse with cold water and set aside to cool. Add the rice to the boiling water and cook until the grains are tender, about 25 minutes. Drain in a strainer. Rinse with cold water and set aside to cool.

To make the tamari walnuts: Combine the walnuts and oil in a heavy skillet over medium-high heat and cook, stirring, until the skillet is hot enough to sizzle a drop of tamari, about 1 minute. Add the tamari and boil, stirring and adjusting the heat between medium and medium-low, until the walnuts are glazed with the thickened tamari, about 1 minute. Turn the walnuts out onto a plate to cool.

To make the vinaigrette: Whisk the oil, rice vinegar, ginger, garlic and salt in a large bowl until blended.

Add the rice, edamame, scallions and jalapeño to the dressing and toss to coat. Sprinkle with the walnuts and cilantro or dill. Serve at room temperature.

Substitutions

You can use 2 cups broccoli florets in place of the edamame.

If red rice is not available, substitute medium- or long-grain brown rice. You can also use a combination of red, Forbidden Rice (see [>]) and brown rice.

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Make a Meal

Delicious with Cabbage, Pineapple and Peanut Salad ([>]) and Broccoli and Red Onion Stir-Fry with Tamari Walnuts ([>]). Rather than featuring nuts in both dishes, make a choice between the tamari walnuts in the rice salad or the peanuts in the cabbage salad.

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BLACK RICE, MANGO AND SUGAR SNAP PEA SALAD Vegan

Black Rice, Mango and Sugar Snap Pea Salad ([>])

Black rice studded with sunny orange squares of ripe mango and bright green sugar snaps makes a stunning presentation. The best rice to use for this salad is the Chinese black rice marketed as Forbidden Rice (see [>]). Unlike the more typical Japonica black rice, which has a round grain that cooks up soft and sticky, Forbidden Rice has a long grain with a less starchy consistency, making it perfect for savory dishes. If Forbidden Rice is not available, make this salad with brown or white basmati rice.

Cook Time: 25 minutes

Serves: 4

8 ounces stringless sugar snap peas (about 2 cups)

1 teaspoon coarse salt

1 cup Forbidden Rice (see headnote)

Sesame and Tamari Dressing

3 tablespoons unseasoned Japanese rice vinegar

2 tablespoons mild-flavored extra-virgin olive oil or other vegetable oil

1 tablespoon tamari or soy sauce

2 teaspoons toasted sesame oil

1 teaspoon grated peeled fresh ginger

1 garlic clove, grated

¼ teaspoon coarse salt

1 ripe mango, peeled, pitted and diced (¼ inch), about 1½ cups

½ cup chopped red onion

4 tablespoons finely chopped fresh cilantro

2 teaspoons sesame seeds

Bring a medium saucepan