Thursday, January 16, 2014

Broccoli, Edamame and Nut Salad

This eye healthy dish is full of lutein, zeaxanthin, vitamin C, vitamin E, zinc and fiber.

1 cup brown rice, rinsed
2 cups water
1 head broccoli, cut into florets
½ bag shelled edamame
¼ cup unsalted cashews
¼ cup unsalted walnuts

Dressing ingredients:
2 tbsp reduced sodium soy sauce
1 tbsp lime juice
1 tbsp rice vinegar
1 tsp honey
1 tsp sesame oil

1. Bring rice and water to a boil in medium saucepan. Cover, reduce heat to low and simmer for 30 minutes. When water is all absorbed, let rest, covered for 5 minutes. Let cool. 

2. In a medium sauce pan, steam edamame and broccoli for about 3 minutes, until al dente. Let cool.

3. Heat a small, dry skillet over medium-low heat. Add nuts and toast, shaking the pan constantly until the nuts turn light brown. Remove from heat. Add 1 tbsp soy sauce and mix well. Set aside.

4. In a small bowl, whisk together all ingredients of dressing. 

5. In a serving bowl, add vegetables and nuts to the rice. Pour the dressing over top and mix. Serve immediately or refrigerate overnight. 

Serves 4

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