Wild Rice And Edamame Salad Recipe

Name: Wild Rice And Edamame Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup blanched slivered almond; 2 tablespoons white sesame seeds; 4 cups cooked wild rice; 3 medium scallions, thinly sliced (white and light green parts); 2 cups shelled cooked edamame, thawed if frozen; 2 medium carrots, peeled and small dice; 1/2 cup dried cranberries; 3 tablespoons olive oil or 3 tablespoons vegetable oil; 2 tablespoons toasted sesame oil; 1/4 cup rice vinegar, plus more as needed; 2 teaspoons honey; kosher salt; fresh ground black pepper

Servings: persons

1/2 cup blanched slivered almond
2 tablespoons white sesame seeds
4 cups cooked wild rice
3 medium scallions, thinly sliced (white and light green parts)
2 cups shelled cooked edamame, thawed if frozen
2 medium carrots, peeled and small dice
1/2 cup dried cranberries
3 tablespoons olive oil or 3 tablespoons vegetable oil
2 tablespoons toasted sesame oil
1/4 cup rice vinegar, plus more as needed
2 teaspoons honey
kosher salt
fresh ground black pepper

1
Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.
2
Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
3
Whisk the olive oil, sesame oil, rice vinegar, honey and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.

1075

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup blanched slivered almond, 2 tablespoons white sesame seeds, 4 cups cooked wild rice, 3 medium scallions, thinly sliced (white and light green parts), and more.

Yes, Wild Rice And Edamame Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wild Rice And Edamame Salad

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