Black Rice with Edamame and Veggies

 This super tasty and satisfying dinner can feed two as a main dish or 3 or 4 as a side. Use frozen veggies or fresh. If you’re feeling lazy, sub 1/2 teaspoon red pepper flakes for fresh jalapeno, 1/4 teaspoon ground ginger for fresh, and 1/4 teaspoon garlic powder for fresh. 

If you don’t already have sesame oil and rice vinegar on hand, get some! They keep for a long time and add a distinct and multidimensional flavor to any Asian-inspired dish. I was curious what the difference between seasoned and unseasoned rice vinegar is. Basically, seasoned rice vinegar has added salt and sugar. I opt for the unseasoned kind so I can control how much sugar and salt goes into my food, and what kind. If you use seasoned, omit the soy sauce and honey. 

Black rice is kind of expensive if you buy it pre-packaged, so I get mine in bulk. You could probably substitute brown rice, but it wouldn’t have the same flavor or chewy texture (or look as cool). Don’t use white rice. It will get mushy.

Black Rice with Edamame and Veggies
Inspired by Black Rice with Edamame by Kelly of “Eat Make Read” and Orange Sesame Dressing from Joy of Cooking.

Time commitment: 35 minutes
Makes: 2-4 servings



  • 1 cup broth or water (I love Better Thank Bouillon No Chicken)
  • 1 teaspoon canola oil
  • 1 small onion, diced small
  • 1/2 cup black (aka “Forbidden”) rice

Orange Sesame Vinaigrette:

  • 1/3 cup canola oil
  • 1/3 cup orange juice (or one orange juiced)
  • 4 teaspoons toasted sesame oil
  • 1/4 cup unseasoned rice vinegar
  • 1 small fresh jalapeno pepper, minced
  • 1 inch fresh ginger, peeled and minced (or peeled and grated)
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon honey


  • 2 1/2 cups frozen stir fry veggies (one 10 oz bag; I used the Cascadian Farm Thai-style blend) or chopped fresh veggies (broccoli, carrots, cabbage, bean sprouts, green beans, peas, bell peppers, etc.)
  • 1 cup frozen, shelled edamame

To serve: 

  • sesame seeds (optional)


  1. Heat up a large sauce pan over medium heat. Dice onions. Add oil to pan and saute onions till they begin to look translucent, 5 or so minutes. Add rice, stir over medium heat for about a minute. Add broth. Bring to a boil, reduce to simmer, cover, set timer for 30 minutes. 
  2. Meanwhile, prepare vinaigrette. Add all ingredients to a jar that will hold at least 2 cups of liquid. Seal lid tightly. Shake vigorously. Set aside. 
  3. With 5 minutes left on the rice, steam veggies in the microwave or in a sauce pan with a steamer basket until just heated through (if you’re using the stove, get your steamer ready with about 10 minutes left on the rice).
  4. When rice and veggies are all done to your liking, add veggies and vinaigrette to rice and stir to combine. Serve warm in bowls, sprinkled with sesame seeds.Or, divide between containers for a cold salad for lunch.
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