Black rice and edamame salad


  • Prep Time15 mins
  • Total Time35 mins
  • Makes3 1/2 cups
Black rice and edamame salad

John Cullen

Chatelaine Triple Tested

We've added cilantro, edamame and shiitake mushrooms to that side of rice to turn it into a beautiful side salad. It's an easy way to load up your plate with extra colour and fresh flavour.


  • 1/2 cup shelled edamame, thawed

  • 8 medium shiitake mushrooms, thinly sliced, about 1/2 cup

  • 1/8 tsp kosher salt

  • 1 cup black rice, well rinsed

  • 2 tbsp sodium-reduced soy sauce

  • 1 tbsp rice vinegar

  • 1 1/2 tsp honey, or agave syrup

  • 3/4 tsp dark sesame oil

  • 1/4 cup thinly sliced green onions

  • 1/4 cup coarsely chopped cilantro


  • Boil 3 1/2 cups water in a large pot. Add edamame and mushrooms. Cook 1 min and remove using a sieve or strainer. Rinse edamame and mushrooms under cold running water, then drain well.

  • Add salt and rice to same pot. When water returns to boil, reduce heat to medium-low. Simmer, covered, until rice is just tender, about 20 min. Rinse rice under cold running water until cool. Drain well.

  • Whisk soy with vinegar, honey and sesame oil in a large bowl. Add edamame, mushrooms, rice, green onions and cilantro. Stir until well coated.

Nutrition (per serving)

Calories 253, Protein 8g, Carbohydrates 50g, Fat 3g, Fibre 3g, Sodium 411mg.