In trying to use some edamame that had been in the freezer for a long time, I came up with this recipe:
Edamame & Brown Rice with Sesame Seeds
- 2 cups edamame
- 1/2 cup chopped daikon radish
- 1/2 cup chopped yellow carrot
- 1/4 cup chopped celeriac
- 2 tbs soy sauce
- 1 tbs rice vinegar
- 1 tbs toasted sesame oil
- 1 tbs toasted sesame seeds
- 2 cups cooked brown rice
Mix the edamame with the chopped vegetables. (NOTE: I used vegetables that I had on hand. You can use any of a variety of raw vegetables… for example, any radish would be fine, I just happen to have a giant daikon from the farmer’s market, celery instead of celeriac works, orange carrots instead of yellow. Also, scallions would be a nice addition. You get the idea.)
In a small bowl, mix the oil, vinegar, and soy sauce, and then toss into the vegetable mix. At this stage, you have a nice cold salad without going one step further. If you allow the salad to sit for an hour or longer, though, the flavors are better absorbed by the vegetables.
Now, if you want the salad to become a more substantial meal, the next step is to toss with 2 cups of hot cooked rice. I used a mix of brown and mahogany rices, but any rice will do. Leftovers either cold from the refrigerator or reheated are great for lunch the next day.