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.