2-3 servings; 5 min preparation; 25 minutes cooking time.
I had some haloumi in the fridge and wanted to make something fresh and light with it. Since I love the of the forbidden rice, I decided to combine the two together and make a light simple vinaigrette to blend the flavors. And because the dish was lacking something crunchy and a little bit of color, I added edamame. I ended with a healthy mixture of textures and colors that somehow work great together.
This dish is easy to take in a lunch box. As you know, I’m always searching for healthy dishes that work for home, but also to eat on the go. Some of us don’t have many options to eat versatile meals at work, so it always helps to have some lunch ideas in store.
Of course you can adjust the recipe according to your wishes. If you miss some color, add red bell pepper. It will add some sweetness to the dish. Or if you want, make a different vinaigrette. The basis or the dish is neutral, so you can add any flavor of your choice. Make an Asian inspired dressing with soy sauce or add more sweetness with some honey.
- 250 g black forbidden rice
- 200 g edamame
- 150 g haloumi
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1/2 tsp salt
- 1/4 tsp black or white pepper
Cook the rice in 2 cups of water or follow the instructions on the package. When it starts boiling, reduce the temperature and let it simmer for 20 min. Switch off the heat and leave the pan with lid on for 5 to 10 min to rest.
Cut the haloumi in big brunoise. Mix with the edamame. You can blanch the edamame for 3 to 5 min in boiling water if you want. I left mine raw and crispy.
Mix the haloumi and edamame with the rice. Make a vinaigrette using the olive oil, white wine vinger and seasonings. Pour the vinaigrette over the rice. Enjoy!