My kids like their rice plain or only with a little tamari if given the choice. The funny thing is they will eat rice dishes in restaurants but at home it’s a different story. I’m always looking for new ways to do rice and love the idea of rice salads for Hubby and I. Earlier this week we went to the beach and brought a picnic dinner and I thought it was the perfect time to try something new. Usually beach picnics go two ways: I have to either drag them out of the water to eat and re-charge, or they charge at me wanting a quick meal. I had been marinating my Maple Miso Mustard Chicken to cook and bring along so I thought I’d try a cold rice dish with Asian flavors. Given my soy sensitivity, instead of using edamame I tried the dish with fava beans instead. It turned out great and the girls loved it, though they did say I might have put too much orange flavor in (recipe has been adjusted!!).
Try this out for your next picnic or summer dinner. Travels well and great for lunch left-overs.
Fava Bean Brown Rice Salad
1 tbsp sesame oil
1 tbsp coconut aminos (if not sensitive to soy, option to use tamari or soy sauce)
1½ tsp rice wine vinegar
1-2 tsp orange juice
1 tsp ginger, grated
2 cups brown rice, cooked
1 cup fava beans, cooked (or edamame)
1 tbsp chives, minced (or cilantro)
- In a medium size bowl, whisk together the sesame oil, coconut aminos, rice wine vinegar, orange juice and ginger.
- Stir in the cooked brown rice and fava beans, evenly distributing the dressing.
- Cover and place in fridge until cooled and ready to serve.
- Sprinkle minced chives or cilantro on top before serving.