Wild Rice Salad with Edamame Recipe

Name: Wild Rice Salad with Edamame
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup long-grain wild rice; 2 teaspoons kosher salt; 1 teaspoon extra-virgin olive oil; 1/2 cup fresh corn kernels; 1/2 cup cooked shelled edamame; 1/2 cup green peas, defrosted from frozen, or fresh; 1/2 cup canned chickpeas, drained; 1/4 cup diced red onion; 1 clove garlic, minced; 1/2 shallot, minced; 1/4 cup champagne vinegar; 2 tablespoons Dijon mustard; 2 tablespoons fresh lemon juice; 2 tablespoons honey; 1/2 teaspoon kosher salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper, plus more for seasoning; 1/2 cup extra-virgin olive oil

Servings: persons

1 cup long-grain wild rice
2 teaspoons kosher salt
1 teaspoon extra-virgin olive oil
1/2 cup fresh corn kernels
1/2 cup cooked shelled edamame
1/2 cup green peas, defrosted from frozen, or fresh
1/2 cup canned chickpeas, drained
1/4 cup diced red onion
1 clove garlic, minced
1/2 shallot, minced
1/4 cup champagne vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons honey
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil

1
For the salad: Place the wild rice in a medium saucepan with 4 cups water and the kosher salt.
2
Simmer uncovered until tender, about 50 minutes.
3
Drain well, return to the saucepan and cover for 10 minutes.
4
While the rice is cooking, heat the oil in a medium saute pan over medium-high heat.
5
Add the corn kernels and saute until charred, about 5 to 8 minutes.
6
Set aside to cool.
7
For the vinaigrette: Whisk together the garlic, shallot, vinegar, mustard, lemon juice, honey, salt, and pepper in a medium bowl.
8
While continuously whisking, slowly stream in the oil until the dressing is emulsified.
9
To serve: Combine the warm rice with the corn, edamame, green peas, chickpeas and onion.
10
Pour 1/4 cup of the vinaigrette over top and toss well to evenly distribute.
11
Allow to sit for 30 minutes, taste for seasoning and serve at room temperature.
12
The remaining vinaigrette can be refrigerated for another use.

574

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: 1 cup long-grain wild rice, 2 teaspoons kosher salt, 1 teaspoon extra-virgin olive oil, 1/2 cup fresh corn kernels, and more.

Yes, Wild Rice Salad with Edamame 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 Salad with Edamame

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