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    "home" » Recipes » SALAD

    Basmati Rice Salad with Edamame

    Published: Jun 21, 2021 · Modified: Jul 11, 2023 by Sophie Viau

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    Cold salads are a handy grab-and-go meal for office lunches, but they tend to get a little boring.  That’s why I love a good rice salad to switch up my midday routine.  This basmati Rice Salad with Edamame with yummy veggies is delightful.

    white bowl with basmati rice salad

    Rice salad is versatile and also appreciated as a side dish as it is as a meal version. Refreshing, it is one of the big favorites on summer tables.

    You can savor The Basmati Rice Salad with Edamame in the sun during the lunch break at the office as much as we serve it with our favorite grills during meals on the terrace.

    The ingredients

    all the ingredients you need to make this recipe,

    The main Ingredients

    Basmati is a variety of rice traditionally grown in India and Pakistan.  It is longer than white rice, and has a distinctive flavor and aroma that goes very well with mint.  It’s also lower on the glycemic index than regular white rice or jasmine, making it more diabetic friendly.  If you aren’t a fan, try jasmine or brown rice instead.  The secret to getting perfect fluffy rice (of any variety!) is a rice cooker, but you can’t go wrong following the package directions.

    For veggies, I chop up bell pepper, red onion, celery, and cucumber. 

    Edamame beans, which are actually just young soybeans.  They’re served in Japanese restaurants as an appetizer, and they’re loaded with low-fat protein.  Frozen edamame is so convenient to have on hand, allowing you to skip the cooking and shelling.  Just put the beans into a medium bowl and pour them into boiling water.  Let it sit for 5 minutes, and you’ll have a bowl of ready-to-eat edamame.

    The dressing is one of my favorites and uses rice vinegar which is sweet and tangy, a nice balance to the maple syrup

    The preparation

    An old pencil drawing of Don Quixote and Sancho Panza sitting on their horses, by Wilhelm Marstrand.

    Once you have everything ready, mix the salad up with the dressing and add some freshly chopped mint.  You can add the dressing the night before if you’d like, as this salad is firm enough that it won’t get soggy. 

    Basmati rice salad close-up

    FAQS

    Can I freeze this rice salad?

    No, since the veggies will lose their crunchy texture if you freeze them.

    How long can I keep this salad fresh?

    You can keep it for up to four days in the fridge, which will cover you for almost a full week of work lunches.  I like to pack my salads in a mason jar to show off how pretty they are!

    Bowl of basmati rice salad with a spoon full of salad

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    Sophie Viau
    Cold salads are a handy grab-and-go meal for office lunches, but they tend to get a little boring.  That’s why I love a good rice salad to switch up my midday routine.  This salad mixes basmati with yummy veggies and Asian edamame, with a delightfully sweet dressing.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Salad
    Cuisine internationnal
    Servings 6
    Calories 528 kcal

    Ingredients
      

    • 3 cups basmati rice cooked
    • 2 bell pepper diced
    • 1 medium red onion chopped
    • 3 stalks of celery chopped
    • 1 English cucumber diced
    • ½ cup fresh mint finely chopped
    • 1 cup edamame frozen
    • Salt and pepper to taste

    For the dressing

    • ⅓ cup olive oil
    • ⅓ cup rice vinegar
    • 2 tablespoon maple syrup
    • 1 tablespoon Dijon mustard

    Instructions
     

    • Cook the rice as indicated on the packaging. Once cooked, rinse it with cold water to remove the starch.
    • Wash and chopped all of your vegetables
    • Place frozen edamame in a medium bowl and pour boiling water on top, let it sit for 5 minutes
    • In a small bowl add all the ingredients of the dressing and mix well to combine everything.
    • In a large bowl add the rice, the vegetable, the edamame, the mint and pour the dressing, mix well
    • Serve cold

    Notes

    • This salad will keep up in the fridge up to 4 days.
    • You can use any type of long grain rice in this recipe.

    Nutrition

    Calories: 528kcalCarbohydrates: 88gProtein: 11gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 42mgPotassium: 448mgFiber: 4gSugar: 8gVitamin A: 1465IUVitamin C: 56mgCalcium: 77mgIron: 2mg
    Keyword Rice, rice salad
    Tried this recipe?TAG Noble Veggies

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    Hi, I'm Sophie a recipe developer and food photographer. I created this blog to share quick and easy recipes for busy weekdays, there's something for everyone. If you have any questions, please don't hesitate to reach out—I would be thrilled to hear from you!

    More about me →

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