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