Forbidden Rice with Mango and Edamame


For the Rice:
1 3/4 cups water
1 cup black forbidden rice

1 Tbs. finely minced fresh ginger
1/2 tsp. kosher salt

1 cup shelled frozen edmame, thawed
1 mango, diced

For the Dressing:

3 Tbs. seasoned rice vinegar
2 Tbs. canola oil

1 Tbs. honey
2 tsp. soy sauce


For the rice: In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan rom the heat and set aside for 5 minutes.

Fluff with a fork and place into a large serving bowl. Add edamame and mango to rice and stir gently to combine. Mix dressing ingredients together and pour over rice mixture; toss to coat. Serve warm or at room temperature.