2tbspGingergrated (in a pinch use Gourmet Garden Ginger Spice Blend available in produce departments)
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.
Combine soy sauce, chili paste, plum sauce, brown sugar and ginger; wisk together and set aside.
Steam the broccoli, asparagus and edamame to your liking.
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.
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.
Plate the black rice on the bottom with the vegetables on the top (like a big rice bowl). You can also present this as a layered salad which highlights the beautiful colors of these super foods. Garnish with cilantro, sesame seed and lime wedges.