Asian-Inspired Rice & Edamame Salad

Rinse 1.5 cups of brown rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender.

While the rice is cooking, bring a small pot of water to a boil and cook 2 cups of frozen edamame according to package instructions, about 3-5 minutes. Drain and rinse under cold water to stop the cooking process.

Dice 1 large red bell pepper and 1 medium cucumber into small, uniform pieces.

Peel and grate 1 large carrot.

Thinly slice 4 stalks of green onions and chop 1/4 cup of fresh cilantro.

In a small bowl, whisk together 3 tablespoons of rice vinegar, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of honey, 1 tablespoon of freshly grated ginger, and 1 minced garlic clove to make the dressing.

Once the rice is cooked, transfer it to a large bowl and let it cool for about 5 minutes.

Add the edamame, bell pepper, cucumber, carrot, green onions, and cilantro to the rice.

Pour the dressing over the salad and gently toss to combine all ingredients.

Toast 2 tablespoons of sesame seeds in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes, stirring frequently to prevent burning.

Sprinkle the toasted sesame seeds over the salad and serve at room temperature or chilled.