Black Rice Super Food Salad

Method

1. Cook Black Rice with 1 ¾ cup broth and 1 ½ cup water in rice cooker (with brown rice setting) or on the stove top per package directions.
2. Combine soy sauce, chili paste, plum sauce, brown sugar and ginger; wisk together and set aside.
3. Steam the broccoli, asparagus and edamame to your liking.
4. Chop vegetables into bite size pieces (broccoli, asparagus, bell pepper, snap peas and cilantro). Toss peppers, edamame, broccoli, asparagus, snap peas, and cilantro with ¼ cup of sauce.
5. Mix the black rice with ½ cup of sauce. Test the rice and gradually add more sauce in ¼ cup increments to your liking. Save extra sauce for drizzling on top of salad when served.