October 21st, 2022


 I am back to it after a few weeks of long days releasing my new cookbook, The Homemade Table. I would love to say it was all smooth sailing, and it was in some ways – the pre-ordered books were packed and sent out on time, and my Nelson book launch was just wonderful. A few fun magazine and radio interviews – including this one on RadioNZ.

⁠But there were a few hiccups too. My website server had technical issues with my website offline intermittently last week (very bad timing!), and then some books didn’t arrive in bookstores on the release day. So it was a bit of a rough start out of the blocks. I can confirm The Homemade Table is now available around the country (ask your local bookstore to order it if they are out of stock). + I also have signed copies available on my website HERE.

Many thanks for the early support of my new cookbook. I would love to see what you are cooking and creating from The Homemade Table. Tag me @nicolagallowayfood on Instagram, message me, and use the hashtag #thehomemadetable. I wrote this book for you, to be inspired, learn from, and grow with. I truly hope you enjoy cooking from the pages.


Today I share a salad recipe,  A salad that uses brown rice as the base and frozen beans (or green peas). We are currently in the depths of the ‘hunger gap’, that time of year when winter stores are waning and summer crops aren’t quite here. So this salad is designed to be prepared with what vegetables you have on hand. This spring is particularly slim pickings from the wet winter plus in Nelson where I live, the August ‘severe weather event’ is also affecting supply. This will right itself once the summer growth catches up but I do find myself being particularly creative in the kitchen at present with the garden offerings (hello greens!), frozen vegetables, and reasonably priced produce at the markets.

Brown Rice & Edamame Bean Salad with Miso Dressing

This salad has all the right elements - crunch, texture and balanced flavours. It reminds me of a salad I was responsible for preparing at my first chef job at Lambretta’s in Nelson. The original salad recipe used fermented black bean paste (which could also be used in place of the miso) but as I always have a jar of locally produced Urban Hippie miso in my fridge that is what I use. As always the key to a good salad dressing (or any cooking for that matter) is the balance of flavours, therefore taste and adjust as you go.
Servings 4
Prep Time 20 minutes
Cook Time 30 minutes


  • ¾ cup (150g) brown rice - can use either medium or long-grain rice
  • cups (375ml) boiling water
  • Pinch of salt
  • cups (250g) frozen podded edamame beans (broad beans or green peas would also work)
  • 1 red capsicum, diced (or 3-4 radish or 2 carrots, thinly sliced)
  • 2 spring onions, thinly sliced
  • 3 tbsp sunflower seeds, toasted
  • 3 tbsp pumpkin seeds, toasted

Miso dressing:

  • 1 tbsp miso paste
  • 1 tsp soy sauce or tamari
  • 1-2 tbsp lime or lemon juice
  • 2 tsp toasted sesame oil
  • 1-2 tsp brown sugar or honey
  • 2 cm piece of fresh ginger, finely grated


  • This is my go-to way to prepare brown rice (different from white rice) - it benefits from pre-soaking in boiling water to soften the outer layer for more even and faster cooking. Put the brown rice into a bowl and cover it with boiling water. Set aside to soak for a minimum of 1 hour and up to 8 hours - I often soak the rice in the morning to cook for dinner.
  • Drain the rice in a sieve and place it into a saucepan. Add the 1½ cups of boiling water (not cold water) and salt and cover with a lid. Bring to a simmer and cook for 20-25 minutes until “tunnels” appear on the surface of the rice. Lift the lid as little as possible or the precious steam is released. Remove from the heat and leave to steam, covered, for 10-15 minutes. After this time, tip into a shallow bowl to cool.
  • Par-boil the edamame beans for 5 minutes then drain and refresh in cold water. Add to the rice.
  • Make the dressing by combining all the ingredients in a bowl. Taste and adjust the flavour with extra lime/lemon and/or sweetener as needed.
  • Add the remaining ingredients to the salad bowl, spoon over the dressing and mix well to combine. Serve with the tofu from the previous recipe, or grilled chicken or salmon.


My latest cookbook The Homemade Table is available at bookstores around Aotearoa NZ, plus order signed copies HERE.

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