Thai-Style Sprouted Rice and Herb Salad

Ingredients

• 4 cups cooked sprouted brown rice

• 2 tablespoons fresh lime juice

• 1 ½ cups tightly packed, coarsely chopped watercress leaves, baby spinach, arugula or a mix

• 1 ½ cups edamame

• 1 sweet red bell pepper, cut in thin 2-inch-long strips

• 2 tablespoons finely chopped mint

• ¼ cup tightly packed fresh Asian or sweet basil leaves, or tarragon, coarsely chopped

• 1 cup loosely packed chopped cilantro

• 1 shallot, cut in thin rings, soaked for five minutes in cold water, drained and rinsed; or ¼ cup finely sliced scallion optional

• 1 teaspoon finely minced lemon grass from the tender inner part of the stalk

• 1 bird or serrano chili, minced

• Leaf lettuce for serving

FOR THE DRESSING

• 2 tablespoons Thai fish sauce

• ⅓ cup water

• 1 teaspoon brown sugar, turbinado sugar or dark agave nectar

• ½ teaspoon minced lemon grass, from the tender inner part of the stalk

• 1 garlic clove, minced

• ¼ to ½ teaspoon crumbled dried red chili

• 2 tablespoons canola oil

• 3 tablespoons fresh lime juice

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Ingredient Substitution Guide

Nutritional Information

Nutritional analysis per serving (6 to 8 servings)

29 grams carbs; 183 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams fat; 4 grams fiber; 360 milligrams sodium; 6 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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