Black rice & edamame bowl with bo-bun sauce
A tasty, warm black & green salad with Asian flair. Add your protein of choice to make it a complete meal.
Servings: 3
Ingrédients
- 130 g ⅔ cup black rice (also called forbidden rice), dry
- 190 g 1 ½ c shelled edamame (frozen works great)
- 1 large avocado
Sauce
- 1 c. à café fish sauce (nuoc mam)
- 1 c. à café sauce soja
- 1 c. à café jus de citron vert
- 4 c. à café vinaigre de riz
- 2 c. à café eau
- 1 gousse d'ail hachées
- ½ c. à café sriracha sauce ou au goût
Toppings
- 10 g cilantro leaves & small stems
- 5 g mint leaves
- 3 c. à soupe toasted, salted peanuts
Instructions
- Cuire le riz : Bring 275 ml (1 cup + 3 tbsp) water with ¼ tsp salt to boil in a small pot. Add the rice, and simmer, covered, for the time indicated on the package (cooking times can vary widely depending on the brand).
- Cook the edamame: In a large pot, bring some water to boil. Cook the edamame for 3 minutes or until tender with a bite, but not soft. Drain once cooked.
- Mélanger la sauce : Mix all the sauce ingredients in a small bowl.
- Assembler : Mix the cooked rice and edamame in a large bowl with the sauce. Let cool a little while you prepare the rest of the salad.
- Hacher : Chop the avocado into bite-sized cubes, roughly the size of the edamame or a little smaller is good. Chop the cilantro and mint. If desired, chop the peanuts. You can also prepare a protein, such as a fried egg, at this time.
- Finish assembling: Mix the avocado into the salad. If adding chopped meat or tofu, mix it in, too. Top the salad with the herbs and peanuts. If making a fried egg, put it on top.