
Watercress and Forbidden Rice Salad with Ginger Vinaigrette
Ingredients (14)
- 1 inch nub of ginger, grated or finely chopped (grate it on a Microplane and you won’t have to peel it!)
- 3 cloves garlic, pressed
- 2 tablespoons rice wine vinegar
- 1/4 cup quality peanut oil, olive oil or vegetable oil
- 2 teaspoons toasted sesame oil
- 2 1/2 teaspoons reduced-sodium tamari or soy sauce
- 1/2 teaspoon agave nectar
- big pinch red pepper flakes
- 1 big bunch watercress, very roughly chopped
- 1 yellow or orange bell pepper, chopped
- 2 to 3 stalks of celery, thinly sliced and roughly chopped
- 1/4 cup green onion, chopped (include both white and green parts)
- 1 1/2 cups shelled edamame (I used frozen)
- 1 1/2 cups cooked forbidden rice or wild rice (use 3/4 cup rice to 1 1/2 cup water)
Directions
Learn how to make this recipe at Cookie and Kate