Forbidden Rice Salad with Miso Ginger Vinaigrette
This Forbidden Rice Salad with Miso Ginger Vinaigrette recipe originally appeared in the Spring 2022 issue of Tracy Anderson Magazine, available now for digital download and print orders.
In The Reinvention Issue of Tracy Anderson Magazine, you will find 46 original recipes to reset old habits and reframe healthy eating into a fun, creative lifestyle. In collaboration with Chef Alexander Browne and Director of Higher Nutrition Sandra Rojo, Tracy curated this collection with total-body wellness and quality of life in mind. Every recipe was designed with specialized flavor and nutrient profiles, carefully crafted to elevate the palate and nourish the entire body.
For this week’s recipe, we are excited to spotlight the delicious Forbidden Rice Salad with Miso Ginger Vinaigrette. Don’t let the name fool you—forbidden rice is an excellent alternative to white rice. This colorful salad hosts a multitude of beautiful fresh vegetables. The ingredients happen to be both high in fiber and protein: The perfect combination to maintain healthy digestion.
Here’s the breakdown on this Forbidden Rice Salad with Miso Ginger Vinaigrette:
- It’s 100% plant-based, vegan, and gluten-free.
- It’s the kind of salad that’s super hearty and filling.
- Most of the ingredients are totally raw.
The Best Peas in the Pod
Edamame is the star ingredient of this salad. Studies have linked edamame with a number of incredible health benefits. An abundant source of soybean protein, edamame is also super rich in both soluble and insoluble fiber, antioxidants, and vitamin K (which is essential to bone health!). It’s also very low on the glycemic index, making it a great dietary choice for those with diabetes and people who are conscious of their sugar intake.
Attention, vegetarians and vegans: Edamame is one of the best sources of plant-based protein. It’s also complete protein, meaning that it contains all the nine essential amino acids the body cannot make on its own.
The Magic of Forbidden Rice
Our Functional Nutritionist Olivia Peláez, MS, FMCHC, is a fan of the rice in this dish: “If you’re looking for a more nutrient-dense alternative to white rice, substitute with black rice!” The anthocyanin pigment that gives this rice its signature dark violet color also has high concentrations of antioxidant content, which protects your body from free radicals that often cause a host of chronic diseases and premature aging. Of all the rice varieties, it’s also the highest in protein, and a surprisingly abundant source of iron.
Forbidden Rice Salad with Miso Ginger Vinaigrette
Serves 4
INGREDIENTS
For the salad:
- 1 cup organic black rice
- 2 cups water
- 1⁄2 cup English cucumber, diced
- 1⁄2 cup edamame, shelled
- 1⁄2 cup red bell pepper, diced
- 1⁄4 fresh mango, diced
- 1⁄2 cup cherry tomatoes, halved
- 2 Tbsp scallion, sliced
- 1 Tbsp Thai basil, chopped
- 1 Tbsp fresh cilantro, chopped
- 1 Tbsp fresh mint, chopped
- 1 Tbsp toasted cashews, chopped
- Salt to taste
For the vinaigrette:
- 1⁄3 cup rice vinegar
- 1⁄4 cup extra virgin olive oil
- 1 Tbsp lime juice
- 1 Tbsp sesame oil
- 1 Tbsp honey
- 1 Tbsp white miso paste
- 1 Tbsp tamari
- 1-inch fresh ginger, peeled
- 1 garlic clove
- 1 tsp black sesame seeds
PREPARATION
For the salad:
- Rinse rice under cold water. Add to a medium saucepan with 2 cups
of water. Bring to a boil, lower heat, and simmer covered (30 minutes). - Remove from heat and let rest with lid on (10 minutes). Fluff rice with a fork and place in the fridge.
- Once rice has cooled, add to a large bowl with the cucumber, edamame, pepper, mango, tomatoes, scallions, basil, cilantro, mint, and cashews.
- Pour half the vinaigrette over the salad and mix well.
For the vinaigrette:
- Add ingredients in a blender. Run on high until creamy and emulsified.
