Black Rice and red Lentil Salad

Black Rice and Red Lentil Salad

Ingredients
•	½ cup black rice, like Forbidden Rice or Lundberg Black Japonica 
•	1 ¼ cups water 
•	Salt to taste 
•	½ cup fresh or frozen edamame 
•	½ cup red lentils, soaked in cold water to cover for 2 or 3 hours
and drained 
•	¼ cup broken walnuts 
•	1 tablespoon seasoned rice vinegar 
•	1 tablespoon fresh lime juice 
•	Pinch of cayenne (optional) 
•	1 teaspoon finely chopped or grated fresh ginger 
•	Soy sauce to taste (optional) 
•	1 tablespoon dark sesame oil or walnut oil (substitute olive oil or
grapeseed oil if you are allergic to tree nuts or sesame seeds) 
•	2 tablespoons grapeseed oil 
•	2 tablespoons chopped cilantro 
Preparation
1.	Combine the rice, water and salt to taste in a small saucepan and
bring to a boil. Cover, reduce the heat and simmer 40 to 50 minutes,
until all of the liquid in the pan has been absorbed by the rice.
Remove from the heat. Remove the lid, place a clean dish towel over
the pan and return the lid. Let sit for 10 to 15 minutes.
2.	Meanwhile, if using frozen edamame, cook it, following the
directions on the package.
3.	In a medium bowl, toss together the rice, edamame, lentils, walnuts
and cilantro. In a small bowl or measuring cup, whisk together the
rice vinegar, lime juice, ginger, soy sauce, cayenne, sesame or walnut
oil and grapeseed oil. Toss with the salad. Refrigerate in a bowl or
in containers until ready to take to work or eat.
Tip 
•	Advance preparation: This will keep for 4 days in the refrigerator.

Cooking Notes 
This is very good. I substituted peas and added more than called for.
I liked the sweetness they added.
I would cook the lentils briefly. Just soaking still leaves a starchy
taste.