Asian Japonica Rice Salad

 

asian

 

 

If you haven’t experimented with red or black rice, this is the perfect recipe to do so. For your convenience we’ve included links to some of the harder-to-find ingredients, but if you are a regular at Whole Foods, you should be able to find everything in this recipe at that store. Harris Teeter carries black Japonica. Frozen shelled edamame are widely available but we linked it to Trader Joe’s because that’s the best deal. If you are going gluten-free, make sure the soy sauce you use is gluten-free. This recipe was demoed by Danielle at US Botanic Garden in October 2015. Adapted from “One Bite at a Time” by Rebecca Katz.

2 t salt
2 C black Japonica rice or Bhutanese red rice
1 cup shelled edamame (soybeans) beans, frozen is fine
1 C sliced celery
1 C peeled shredded carrot
½ C chopped scallion
1 C toasted cashew pieces
2 T cilantro, roughly chopped
½ C basil, julienned
2 t fresh squeezed lime juice
1 T toasted sesame seeds

Dressing

2 T brown rice or regular rice vinegar
3 T tamari or soy sauce
1 T minced fresh ginger
2 cloves garlic, minced
1/8 t cayenne
1/4 C sesame oil
3 T lime juice
1/8 t salt
½ t maple syrup

In a medium pot, bring 4 cups lightly salted water to a boil and add the rice. Turn the heat down to simmer and cook 40-45 minutes until tender. Drain rice and spread it out on a sheet pan to dry and fluff. In another pot, bring 2 cups water to a boil and add a pinch of salt and the edamame. Bring back to a boil and cook one minute. Drain and rinse under cold water; reserve. In a bowl, combine the rice, celery, carrot and scallions. Combine dressing ingredients, whisking well in a small bowl or mini food processor. Toss into rice mixture. Fold in reserved edamame, cashews and herbs. Serves 6-8.


Radish and Fava Bean Salad with Green Tahini Sauce

radish salad 2

 

 

This delightfully colored and deliciously flavored salad comes from Yotam Ottolenghi, the Israel-born chef who’s become all the rage in the UK, where he has a half-dozen very popular restaurants, and in the US, where his books are selling like hotcakes (we admit, we have them too).  In this version, Danielle substituted edamame for the broad beans called for in Ottolenghi’s original. We now have a recipe for Preserved Lemons on the website — after many reminders from fans.

1 lb. fava, lima or soybeans, fresh or frozen
1 bunch radishes, washed, root and leaves removed, cut into 6 wedges
½ Bermuda (red) onion, very thinly sliced
½ preserved lemon, pulp and seeds removed, finely chopped*
Juice of 1-2 lemons
2 T cilantro, chopped
2 T flat-leaf parsley
1 tsp. cumin
3 T olive oil

Pita bread wedges, if desired

Green Tahini Sauce

½ C tahini
½ C water
¼ C fresh squeezed lemon juice
1 clove garlic
½ C flat leaf parsley
Sea salt to taste

Bring a pot large enough for the beans of water to a boil. Add the beans and simmer until tender. This will vary depending on the size of the bean and the type of bean using. Fresh limas will take about 20 minutes, frozen soybeans will take about 5 minutes. Once tender, drain and rinse under cold water.

Cut the radishes into 6 wedges (or more if the radishes are very large) and put them in a serving bowl. Add the beans and all the remaining ingredients. Toss well, taste and adjust for salt and lemon juice. Serve with Green Tahini Sauce and pita bread wedges.
Serves 4-6.

To make the sauce, process all the ingredients in a food processor or blender until very smooth. Start with ¼ cup of water and add as needed. Taste and adjust for salt. Serve alongside the salad with pita bread. Sauce keeps well in the refrigerator for up to 2 weeks.


Corn, Edamame and Bell Pepper Salad

corn

What I love about this salad is the colors – green and orange and yellow – so summery, so fresh, so appetizing. They are colors you want to wear all summer to stay cool and feel beautiful. With the zing of lime and a touch of herbs – use mint if you don’t like cilantro, or add basil if that’s what you’ve got too much of – it’s about the most refreshing thing you’ll eat. Serve with a rose or better yet a margarita, if, like me, you think a really good drink adds to the right meal. I like this with toasted naan.  Oh, and if you have to have protein, try something grilled, but keep it simple.  This salad doesn’t want crowding. You can find cooked, slightly salted edamame beans in 8 oz plastic tubs in the produce aisle of your supermarket. Or use frozen and cook it yourself. Adrienne demoed this for Brookside June 17, 2014, and again at USBG June 18, 2014. Serves two as a light main course, four sides. Read More


Spring Edamame Soup

edamame

This soup goes together very quickly and begs to be served immediately so the lovely spring vegetables retain their bright green color don’t get overcooked.  If you have leftovers, however, they will still be delicious reheated, if not quite as pretty. Adrienne demoed this at Brookside Gardens in Wheaton MD February 19, 2014.  This soup came from Cuisine magazine’s Splendid Soups special.

2 T olive oil
3 oz diced proscuitto or pancetta
2 C diced leeks
1 T minced garlic
2 t oregano
½ t red pepper flakes (optional)
1/4 C white wine
4 C chicken or vegetable broth
3 C frozen shelled edamame
1 C chopped zucchini
1 C chopped asparagus
1/3 C sliced fresh basil
1/4 C chopped fresh mint
1 T lemon juice
salt and pepper
shaved Parmesan or Pecorino
lemon zest

Heat olive oil in a large pot; add diced meat and saute until crisp.  Remove with a slotted spoon and reserve.  Add next three ingredients and turn heat down to low-medium; cover pot and cook about 5 minutes until leeks and garlic are soft. Add white wine and cook until nearly evaporated.  Stir in broth, and bring to a boil.  Add edamame, zucchini and asparagus.  Reduce heat and simmer soup until vegetables are just tender. Remove from heat, add reserved proscuitto, basil, mind and lemon juice.  Stir in and taste for seasoning.  Serve immediately, garnished with shaved cheese and lemon zest.


Fiesta Bean Salad

fiesta salad

We’ll be whipping this up as part of our Fourth of July class at Brookside Botanic Garden in Wheaton MD (click on “events”, above).  It’s a great side dish for any outdoor meal.  Make it for a potluck or a picnic and marvel at the colors.  It’ll taste even better.

1 ½  C fresh corn kernels, stripped from 2 ears of cooked corn
1 ½ C fresh lima beans, cooked OR edamame/soybeans
1 (14-ounce) can black beans, drained and rinsed
1 C red bell pepper, diced small
1 C Bermuda onion, chopped
1 tsp ground cumin
1 Tbs chili powder
Juice of 2 limes
¼ C olive oil
1 C cilantro, chopped fine
Sea salt to taste

Combine the first five ingredients in a medium-sized bowl. Sprinkle with the spices, add the lime juice and olive oil. Toss well. Add the cilantro and salt to taste. Adjust for lime juice and olive oil if necessary. Chill at least an hour before serving, and up to 6 hours. Serves 8.