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Watercress and Forbidden Rice Salad with Ginger Vinaigrette

Cookie and Kate
  • 50 minutes
  • Serves 3 to 4

INGREDIENTS

1

Bell pepper, yellow or orange

2

stalks Celery

1 1/2 cups

Edamame

3 cloves

Garlic

1

1 inch nub Ginger

1/4 cup

Green onion

1

big bunch Watercress

1/2 tsp

Agave nectar

2 1/2 tsp

Tamari or soy sauce, reduced-sodium

1 1/2 cups

Forbidden rice or wild rice, cooked

1

big pinch Red pepper flakes

1/4 cup

Peanut oil, quality

2 tbsp

Rice wine vinegar

2 tsp

Sesame oil, toasted