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Forbidden Rice and Edamame Salad

Chef Linda: We eat with our eyes first, which is why food should beckon and tempt—and this salad does all of that and more. Legend tells us that black rice was referred to as "forbidden" because it was once eaten exclusively by the emperors of China to enrich health and ensure longevity. Thankfully, we can all enjoy the taste, beauty, and health benefits of black rice today. This heirloom rice is treasured for its delicious roasted, nutty taste and beautiful deep-purple color. The addition of vibrant-green edamame beans and creamy-white cashews add to the visual appeal and complement the nutritional value of the rice. Enjoy this salad as a side dish or as a complete meal—good for a weeknight dinner but also impressive enough for entertaining.
Course Salad
Cuisine Japanese
Keyword edamame, forbidden rice, rice salad
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Linda Soper-Kolton


  • ¾ cup black rice
  • ½ tsp salt
  • ½ cup white or multi-colored quinoa rinsed
  • 2 cups frozen shelled edamame thawed

Shiitake Crisps

  • ½ pound shiitake mushrooms
  • 3 Tbsps olive oil
  • ½ tsp salt
  • ½ tsp smoked paprika optional


  • ¼ cup fresh lime juice plus more to taste
  • 3 Tbsps mild vinegar like rice or apple cider
  • 3 Tbsps tamari or soy sauce
  • 2 Tbsps extra-virgin olive oil
  • 2 Tbsps toasted sesame oil
  • 1 Tbsp maple syrup
  • 2-inch piece ginger peeled and grated, about 1 Tbsp
  • Salt to taste

To Assemble

  • ½ cup shelled salted pistachios
  • 2 scallions thinly sliced, about ¼ cup


  1. Bring 3½ cups water to a boil. Add rice and salt. Reduce heat, cover, and simmer for about 15 minutes. Add quinoa. Stir and cover again. Cook for another 10 to 15 minutes, or until the rice and quinoa are tender. Drain any excess water and set aside. To cool the grains faster, empty them into a very large bowl or onto baking tray and spread out evenly.
  2. While the rice and quinoa are cooking, cook edamame according to package instructions. Drain and set aside to cool. Avoid overcooking edamame or it will result in a dull green color instead of bright green.
  3. To make the shiitake crisps, preheat oven to 375ºLine a baking tray with parchment paper. Remove stems and thinly slice mushroom caps. Place in a mound on the baking tray. Drizzle with the oil. Toss to coat and arrange in a single layer. Sprinkle with salt and paprika. Roast for about 25 minutes, stopping to stir about halfway through cooking time. Mushrooms are done when they are dark brown, almost burnt. Transfer to a paper towel–lined plate to cool. Store in a covered container in the refrigerator.
  4. While rice, quinoa, and mushrooms are cooking, make the vinaigrette by whisking lime juice, vinegar, tamari, olive oil, toasted sesame oil, syrup, and ginger together in a large bowl. Taste and adjust with salt or more lime juice.
  5. Add the cooled rice and quinoa, edamame, pistachios, and scallions to the bowl with the dressing. Toss to combine. Serve immediately, topped with pistachios and shiitake crisps. You can also chill the salad in the refrigerator for about an hour and serve cold.

Recipe Notes

Recipe reprinted from Compassionate Cuisine with permission. Photo by Alexandra Shytsman.