Edamame Rice Salad with Apple & Basil

Yesterday was one of those days when suddenly it was time to eat and I had no idea what to make. This is what I pulled together from what was on hand ~ a wonderful combination of textures and flavors, and was a nice dish for the very warm weather we are still having.

Edamame Rice Salad with Apple & Basil

2 cups brown rice, cooked

1 12-oz package frozen edamame

1 apple, chopped (I used a honeycrisp, to add lots of crunch to the salad)

2 Tablespoons fresh basil, chopped

3 Tablespoons olive oil

3 Tablespoons lemon juice

1 clove garlic, minced

salt & pepper to taste

1 Tablespoon agave

drizzle of water to help everything blend nicely

Cook the rice and blanch the edamame according to package directions (usually 4-5 minutes in boiling water).

Blend together the dressing: olive oil, lemon juice, garlic, salt, pepper, agave and water.

In a medium bowl, mix the rice and edamame, and mix in the dressing. Stir in the basil and apple (or you can wait and chop/add the apple right before serving so it doesn’t brown).

I juiced 2 lemons and had a little left over from the dressing, so I drizzled it over the top to help keep the apple from turning brown.


3 thoughts on “Edamame Rice Salad with Apple & Basil”

  1. JGD Thanks, dear, for this nice edamane recipe! I love Edamane beans – the young soy beens, right? They are just not that easy to get in Germany, especially fresh or frozen. Unlike the sweet pees, who are among my favorites, too. SGD

    1. Yes, those are the beans! It’s too bad you can’t get them easily… but I’m sure this would be great as well with the little peas or lima beans instead.

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