Watercress And Forbidden Rice Salad

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Cookie and Kate


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1 inch nub of ginger, grated or finely chopped (grate it on a Microplane and you won’t have to peel it!)

3 cloves garlic, pressed

2 tablespoons rice wine vinegar

1/4 cup quality peanut oil, olive oil or vegetable oil

2 teaspoons toasted sesame oil

2 1/2 teaspoons reduced-sodium tamari or soy sauce

1/2 teaspoon agave nectar

big pinch red pepper flakes

1 big bunch watercress, very roughly chopped

1 yellow or orange bell pepper, chopped

2 to 3 stalks of celery, thinly sliced and roughly chopped

1/4 cup green onion, chopped (include both white and green parts)

1 1/2 cups shelled edamame (I used frozen)

1 1/2 cups cooked forbidden rice or wild rice (use 3/4 cup rice to 1 1/2 cup water)

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