Try the latest Garden Chef Recipe! 

Black Japonica Rice Salad with Lemon Vinaigrette 

1 cup black japonica rice

2 cups water

1 lemon, freshly squeezed

2 T white balsamic vinegar

2 garlic cloves, crushed

1 tsp fresh rosemary

1 tsp fresh thyme

1/2 tsp sea salt

1/4 cup extra-virgin olive oil

1 cup shelled edamame

1 cup grape tomatoes, halved

3 scallions, chopped

1/2 cup crumbled feta or goat cheese

Fresh cracked black pepper to taste

Place rinsed rice in a large saucepan and cover with 2 cups water. Bring to a boil, cover, reduce heat, and simmer 40 minutes. Remove from heat and let steam for 10 minutes. In separate bowl, combine white balsamic vinegar, lemon juice, garlic, rosemary, thyme and sea salt in a medium bowl and whisk until blended. Slowly whisk in olive oil to blend. In large bowl, drizzle vinaigrette over cooked rice and gently toss. Add in edamame, tomatoes, scallions and crumbled cheese. Season with fresh cracked black pepper to taste. 

Recipe by Edible Garden Chef Megan McCarthy