What you'll be getting:

Sunomono with Edamame and Brown Rice

Per Serving

1/4 c brown basmati rice 

100 g cucumber, thinly sliced

40 g carrots, in water

80 g edamame 

1 sheet nori seaweed 

1.5 T  sunomono dressing (rice vinegar, liquid aminos, salt, cane sugar, avocado oil) 

1 T sesame seeds 

 

 

Equipment needed: small pot of water for rice, mixing bowl, clean and dry pair of scissors

I love when the cherry blossoms start to emerge, and I always think of Japan when I see them which is why I chose this meal. 

Bring a pot of water to a boil and add rice. You don't need to measure, as you will be draining the rice at the end of cooking, like you would for pasta. 

Set a timer for 15 minutes. While the rice is boiling you can mix together the salad. Add the cucumbers to a mixing bowl. 

Drain the carrots and add them next. 

Drizzle the salad dressing on top. 

Next, cut the seaweed. If you have a child, they might love to help with this part of the dinner. I have scissors that I use only on herbs and seaweed, but any scissors will do as long as they are clean and dry.  

Cut into thin strips. 

Once you have all of the seaweed cut, toss it with the cucumbers and carrots. 

Add the edamame and let it sit until the rice is ready to be drained. 

When the timer goes off, drain the rice. 

Place rice in a bowl and top with the salad.

Finish with sesame seeds. From start to finish this dinner takes 15 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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