This recipe is packed with protein, cooks quickly and refrigerates beautifully to be heated up later for a quick and filling meal.
250g microwaveable cooked brown rice
1 ¼ cups frozen shelled edamame
3 tbsp water
1 cup diced cooked chicken
2 tbsp chopped fresh mint
1 tbsp grated peeled fresh ginger
2 tbsp rice vinegar
1 tbsp canola oil
¼ tsp salt
Pepper to taste
- Microwave rice according to directions on the package and set aside. Keep warm.
- In a small bowl, add edamame and water then cover with plastic and microwave for 3 minutes on high.
- Dressing: In a clean jar add mint, ginger, vinegar, oil and salt and shake gently to combine.
- Combine rice, chicken, edamame and dressing in a bowl and gently toss. Add pepper to taste.
- Serve with salad greens.
This dish works with any type of rice – use what you have on hand. For a vegetarian twist – substitute the chicken with tofu.