Black Rice and Red Lentil Salad

• 1/2 cup black rice, like Forbidden Rice or Lundberg Black Japonica
• 1 1/4 cups water
• Salt to taste
• 1/2 cup fresh or frozen edamame
• 1/2 cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained
• 1/4 cup broken walnuts
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon fresh lime juice
• Pinch of cayenne (optional)
• 1 teaspoon finely chopped or grated fresh ginger
• Soy sauce to taste (optional)
• 1 tablespoon dark sesame oil or walnut oil (substitute olive oil or grapeseed oil if you are allergic to tree nuts or sesame seeds)
• 2 tablespoons grapeseed oil
• 2 tablespoons chopped cilantro

1. Combine the rice, water and salt to taste in a small saucepan and bring to a boil.
2. Cover, reduce the heat and simmer 40 to 50 minutes, until all of the liquid in the pan has been absorbed by the rice.
3. Remove from the heat.
4. Remove the lid, place a clean dish towel over the pan and return the lid.
5. Let sit for 10 to 15 minutes.
6. Meanwhile, if using frozen edamame, cook it, following the directions on the package.
7. In a medium bowl, toss together the rice, edamame, lentils, walnuts and cilantro.
8. In a small bowl or measuring cup, whisk together the rice vinegar, lime juice, ginger, soy sauce, cayenne, sesame or walnut oil and grapeseed oil.
9. Toss with the salad.
10. Refrigerate in a bowl or in containers until ready to take to work or eat.

black rice, water, salt, red lentils, walnuts, rice vinegar, lime juice, cayenne, ginger, soy sauce, sesame oil, grapeseed oil, cilantro

Taken from cooking.nytimes.com/recipes/12274 (may not work)