Edamame brown rice salad



  • 1/2 kg brown rice 
  • 1/2 bunch coriander
  • 1/2 bunch mint
  • 140g pepita seeds
  • 60g toasted white sesame seeds
  • 40g sesame oil
  • 80g tamari
  • 30g coconut syrup


  1. cook the rice and allow to cool in the fridge
  2. thinly chop the coriander and mint
  3. mix all of the ingredients in a large bowl, store in a airtight container


kim wainscoat