Inspired by a New York Times article on rice.
Black Japonica rice with garlic, ginger, black sesame seed marinated tofu, edamame, red bell pepper and soy ginger dressing.
The black rice adds a beautiful contrast with the vibrant green of the edamame. It also gives the dish a nutty earthy quality that pairs well the the black sesame seeds and sesame oil. This dish is layered with protein from the edmame and tofu, and has vitamin E and Iron from the sesame seeds and sesame oil. Ginger also provides powerful antioxidant and anti-inflammatory properties.
This dish is lovely warm or cool and can be easily transported for lunch.
