Edamame and Brown Rice Salad

Recipe adapted from diabetesfoodhub.org

Serves 6 

Ingredients: 

• ¾ cup brown rice (uncooked)
• 2 ½ cups shelled edamame or frozen peas
• 3 carrots, diced
• 3 spring onions, thinly sliced
• ¼ cup dried cranberries
• 2 tbsp lime juice
• 1 tbsp reduced sodium soy sauce
• 1 tbsp rice wine vinegar
• 2 tsp sesame oil
• 2 tsp sweet chili sauce, chutney or apricot jam
• 1 tsp hot chili sauce or Tabasco
• 1 avocado, peeled and diced

 Method: 

1. Prepare the rice according to the package directions edamame drain the edamame if necessary.
2. In a large bowl, combine the rice, edamame, carrots, spring onion, and dried cranberries.
3. In a small bowl, whisk together the lime juice, soy sauce, vinegar, oil, and sweet and hot chili sauces.
4. Pour the dressing over the salad and gently stir in the avocado.
5. The salad can be chilled for up to 2 days before serving, but add the avocado just before serving.
6. Serve with boiled eggs for some extra protein.