Black Rice Salad With Ginger Soy Dressing

Directions

1. Rinse the rice and combine with 1 1/2 cups of water and a pinch of salt. Cook on the stovetop for 40 minutes or in a pressure cooker for 15 minutes. Refrigerate the cooked rice until completely chilled.
2. In a skillet drizzle a tiny bit of olive oil and heat to medium hot. Add the slivered almonds and toast until golden brown. Remove immedately to a paper towel lined plate. Be careful because the almonds will go from nicely brown to burnt in the blink of an eye. It's better to er on the side of less brown than more since they continue to cook slightly after being removed to the pan.
3. Combine the ginger, garlic, lemon juice, sesame oil, olive oil and soy sauce in a small jar with a lid and shake vigorously.
4. Add the rice, oranges, edamame, toasted almonds and torn sesame to a medium bowl, drizzle on the dressing and toss to combine. Garnish with a few reserved cilantro leaves on top.
5. This salad will stay fresh for several hours in the refrigerator. The rice and dressing can be made a day ahead so that it takes minutes to throw the salad together. It's a great recipe for busy nights. You can top this with protein like tofu or chicken or leave it as is.