Sunday, July 29, 2012

Tamari Walnut Salad

We are going to a birthday party for my uncle today and he has Celiac Disease so I wanted to make a gluten free salad to bring that he could enjoy. My friend passed along this recipe and it is delicious! I love the savory crunch of the tarmari glazed walnuts with the tartness of the rice vinegar. The pop of green from the edamame is beautiful and I added a bit of sweetness by tossing in some dried cranberries. If you are wanting to make this gluten free you must take care that you pick out a tamari or soy sauce that is gluten free.


1 cup dry brown rice
2 cups water
3 cups frozen shelled edamame
2 teaspoons olive oil
1 cup broken walnuts
3 tablespoons tamari or soy sauce (I used gluten free tamari)
1/2 cup thinly sliced green onions (white and green parts)
1/3 cup dried cranberries (optional, my addition)

For the Dressing-
5 tablespoons olive oil
1/4 cup rice vinegar
1 teaspoon fresh grated ginger (more of less depending on taste, I used about 2-3 teaspoons)
1 teaspoon minced garlic
1/2 teaspoon sea salt
1/4 to 1/2 teaspoon red chili flakes (optional, my addition)


Make the rice. Put rice and 2 cups water in a pot and heat to a boil. Reduce to a simmer and cook for 45 minutes or so until tender. Uncover and let cool. Do not refrigerate.

Steam the edamame until bright green, 3-5 minutes.

Place 2 teaspoons of oil in a small skillet and heat over medium high. Add the walnuts, and toss to coat with oil. When the pan is hot, add the tamari or soy sauce and stir constantly until the walnuts are coated and the tamari has evaporated, about 30-60 seconds. Transfer to a plate and let cool.

To make the dressing, whisk together the oil, rice vinegar, ginger, garlic, salt and chili flakes until blended.

To assemble, place rice, edamame, green onion, and cranberries in a serving bowl. Add dressing and toss to coat. Add walnuts and toss again. Serve at room temperature. 


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