Black forbidden rice was made for salads, with its pleasantly chewy texture and mild taste. It absorbs the flavors of the dressing, giving other ingredients a solid background and a chance to shine. The beauty of this dish is undeniable, and it would make a great addition to any holiday spread, with the striking colors of green edamame and crimson pomegranate seeds against the purplish hue of the rice. Shaved raw brussels sprouts bring seasonal freshness and crunch to this flavorful salad. Slideshow:  One-Bowl Rice Recipes 

September 2014


Credit: © Anya Kassoff

Recipe Summary test

40 mins
4 to 6




Make the Salad
  • Rinse rice and cook it according to package instructions. Let cool.

  • Blanch edamame in well-salted boiling water for 1 minute, drain and place into an ice bath to stop the cooking process. Drain when cooled.

  • Wash brussels sprouts, trim any tough stems and dark or damaged outer leaves. Cut in half lengthwise and shred in a food processor with a shredding attachment. Alternatively, slice thinly with a sharp knife.

  • Cut pomegranate into 8 wedges. Submerge the wedges into a large bowl filled with water and separate seeds from skin under the water with your hands to avoid any staining with the red juice. Drain and discard remaining skin pieces.

  • Combine 2 cups of cooked rice, edamame, shaved brussels sprouts and pomegranate seeds in a large mixing bowl.

Make the dressing
  • Mix miso paste with sesame tahini with a spoon until well-combined and smooth. Add olive oil and Sriracha and work it in until incorporated. Add lemon juice and whisk until smooth. Pour over the salad and toss to coat. Taste and add salt and/or freshly ground black pepper if needed.