Nourishing Black Rice Bowl with Edamame and Miso Dressing

Rinse the black rice thoroughly under running water. Pour it into a pot, add double the amount of water and bring to a boil. Reduce the heat and cook covered for about 30–35 minutes, until the rice is tender but still slightly firm to the bite (al dente).

While the rice is cooking, blanch the edamame in a small pot of boiling water for 3 minutes. Drain and rinse with cold water to preserve their bright green color.

In a small bowl, prepare the dressing: mix the miso paste, tamari, grated ginger, lemon juice and maple syrup. Add water as needed to achieve a runny yet creamy texture.

Using a peeler, cut the carrot into long thin strips, and slice the cucumber into rounds. Cut the avocado into slices.

Divide the cooked black rice between two bowls. Arrange the edamame, carrot, cucumber and avocado on top.

Drizzle everything with the miso dressing, sprinkle with sesame seeds and garnish with microgreens. Serve lukewarm or cold.