Rice Salad With Calamari

• 1 cup brown rice
• 1 lb whole raw squid
• 2 tbsp olive oil
• juice of 1/2 lemon
• 1 tbsp fresh ginger, minced
• 1/2 tsp bouillon paste or anchovy paste
• 5 large mushrooms, chopped
• 1 bunch scallions, chopped
• 1 cup frozen edamame beans
• salt to taste

1. Cook brown rice as usual.
2. Boil the edamame beans until they are soft. Use just the beans, not the kind in the pods.
3. Slice the squid bodies crosswise so they come out as circles. The tentacles can be cooked whole. I do not recommend using frozen squid for this recipe.
4. In a large pan, heat the olive oil. Add the the ginger, scallions, squid and bouillon or anchovy paste. Saute for about 1 minute. Add mushrooms and lemon juice. Saute for about another 3 minutes, until the squid is cooked through (it will go from slightly translucent to fully opaque). Do not overcook the squid!
5. Toss with rice and edamame, salt to taste.

brown rice, squid, olive oil, lemon, ginger, bouillon paste, mushrooms, scallions, beans, salt

Taken from www.epicurious.com/recipes/member/views/rice-salad-with-calamari-50142533 (may not work)