A new grocery store opened near my home and I was delighted that it was similar to Whole Foods but not as expensive. I get more excited about new grocery stores than I do about a new mall opening. Part of discovering a new store involves walking up and down the aisles and seeing the interesting stuff they carry.
Most of the time I rush into grocery stores and buy the basics so this store was a true adventure. I found forbidden rice and knew about it so I bought it to give it a whirl in a kitchen adventure. I thought it would be great for a rice salad so I went searching on the web. I found this one and I followed it pretty closely except for the dressing.
I made it yesterday for my lunch today and all day long I yearned to eat it but I waited. I evenly patiently ate my coleslaw first then had a smaller serving of this salad for dessert. I’m glad I made it and it’s so stunning. It’s sure to catch people’s attention.
Here’s the recipe…start the dressing before you prep for the salad then go back and finish the dressing!!
1 cup forbidden rice, cooked in 1 3/4 cups of rice for 30 mins
2 med sweet potatoes, diced small and roasted at 400 degrees ’til tender
1 red pepper, chopped finely
4 green onions, chopped finely
1 cup cooked and shelled edamame
1/2 c water
1/2 c rice wine vinegar
2T coconut aminos or low sodium soy sauce
2T chia seeds
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ginger
Combine all the dressing ingredients and let sit until chia thickens in the liquid.
Prep the rice, edamame and sweet potatoes and let cool. Chop the pepper and green onions. Put the cooled items and the chopped veggies in a bowl.
Blend the dressing in a blender until it is smooth. Toss the dressing with the salad and stir gently to avoid breaking up the rice or sweet potatoes.