Forbidden Rice Salad with Mango and Edamame

  • Home
  • Recipes
  • Forbidden Rice Salad with Mango and Edamame
Chef Alli stirring pot

As seen on WIBW 13 News at 4 with Ralph Hipp, April 2013, Now You’re Cookin’ For Real with Chef Alli and Amber Groeling, Hy-Vee Topeka Dietitian.

makes eight 2/3 cup servings

1 3/4 cups water
1 cup black forbidden rice
1 Tbs. finely minced fresh ginger
1/2 tsp. kosher salt
1 cup shelled frozen edmame, thawed
1 mango, diced

Dressing
3 Tbs. seasoned rice vinegar
2 Tbs. canola oil
1 Tbs. honey
2 tsp. soy sauce

For the rice:  In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat.  Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes.  Remove the pan rom the heat and set aside for 5 minutes.  Fluff with a fork and place into a large serving bowl. Add edamame and mango to rice and stir gently to combine.  Mix dressing ingredients together and pour over rice mixture; toss to coat.  Serve warm or at room temperature.

Nutrition Facts:  180 calories, 4.5 g fat, 26 g carbs, 3.5 g fiber, 7 g protein

Now You’re Cookin’,
Chef Alli

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Leave a Comment