The dressing for this rice salad is deliberately plain–it’s tasty as is, but feel free to add elements. ¬†You could use any number of salad dressings here…

1 c uncooked brown rice
1/2 – 3/4 c shelled edamame
1 red bell pepper, seeded and chopped
2 scallions, thinly sliced, or 2 T chopped fresh herb
3 T olive oil
2 T rice or white wine vinegar
salt and pepper, to taste

1. Prepare rice according to package directions, or whatever method you use. When done, let stand, covered, for 30 minutes. Fluff rice with a fork to separate grains.

2. Meanwhile, cook edamame in boiling water for 5 to 10 minutes, until done to your liking. Drain and cool.

3. Combine cooked edamame, bell pepper, and scallions or herb in a serving bowl. Whisk together olive oil, vinegar, and salt and pepper to taste. Add to edamame mixture. Toss to coat. Add rice and mix well. Taste for seasonings.