Bring 4 cups water and the salt to boil in a large saucepan. Add the rice, reduce the heat, cover, and simmer until the rice grains burst open and are soft but chewy, 35 to 40 minutes.
Drain the rice, transfer to a large salad bowl, and immediately toss with half the dressing.
Allow the rice to cool, then add the radishes, kale, carrots, scallions, and edamame and toss until combined.
Add more dressing, salt and pepper to taste.
Let the salad marinate in the fridge for at least 30 minutes prior to serving.
Instructions for "Creamy Apple Cider Vinaigrette"
Combine the oil, vinegar, mustard, shallot, tahini, salt, and pepper in a glass jar with a lid. Shake vigorously until emulsified. Enjoy!
Notes:
Pro tip:
when cooking rice for salads, it's best to slightly undercook the grain to maintain a satisfying chewy, al dente texture that can hold up to the dressing.
to save time, use a food processor or high-speed blender to pulse the veggies until finely chopped.
Experiment with adding your own combination of favorite seasonal veggies. Think tomatoes and bell peppers in the summer and roasted root vegetables in the winter.
cooked and cooled grains are an excellent source of resistant starch that can improve the short chain fatty acids (SCFAs)
SCFAs help keep your colon and microbiome healthy and balanced by promoting the growth of beneficial bacteria and keeping pathogens at bay.
