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- 2 cups cooked brown rice
- 2 small beets, diced
- 1 cup edamame, cooked
- 1/2 cup mint, chopped
- 1/4 cup green onion, sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Gomashio (black sesame seeds/sea salt blend)
- In a medium bowl, place cooked brown rice, beets, edamame, mint and green onions and toss.
- In a small bowl, make the vinagrette with the olive oil, lemon juice and gomashio.
- Pour over rice pilaf and toss well.
- You can choose to make this using warm brown rice and serving immediately or the rice could be cooled at room temperature and tossed with vinagrette. Very delicious!
- This recipe was entered in the contest for Your Best Home Alone Dinner
The Key to Okonomiyaki
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