Name: Watercress and Forbidden Rice Salad with Ginger Vinaigrette
Prep time: 50 min
Total time: 50 min
Yield: 3-4 large salads
Ingredients: 1 inch nub of ginger, grated or finely chopped (grate it on a Microplane and you won’t have to peel it!); 3 cloves garlic, pressed; 2 tablespoons rice wine vinegar; 1/4 cup quality peanut oil, olive oil or vegetable oil; 2 teaspoons toasted sesame oil; 2 1/2 teaspoons reduced-sodium tamari or soy sauce; 1/2 teaspoon agave nectar; big pinch red pepper flakes; 1 big bunch watercress, very roughly chopped; 1 yellow or orange bell pepper, chopped; 2 to 3 stalks of celery, thinly sliced and roughly chopped; 1/4 cup green onion, chopped (include both white and green parts); 1 1/2 cups shelled edamame (I used frozen); 1 1/2 cups cooked forbidden rice or wild rice (use 3/4 cup rice to 1 1/2 cup water)