Wild Rice and Edamame Salad Recipe
Email
Difficulty: Easy |
Total Time:
About 40 mins, plus chilling time
|
Makes:
6 to 8 servings (about 7 cups)
Fast, healthy, and surprisingly addictive, this salad could easily become your go-to dish for barbecues, potlucks, and picnics. It comes together in mere minutes, but be sure to leave time for the salad to chill and the flavors to meld before serving.
INGREDIENTS
- 1/2 cup blanched slivered almonds
- 2 tablespoons white sesame seeds
- 4 cups cooked wild rice
- 3 medium scallions, thinly sliced (white and light green parts only)
- 2 cups shelled cooked edamame, thawed if frozen
- 2 medium carrots, peeled and small dice
- 1/2 cup dried cranberries
- 3 tablespoons olive oil
- 2 tablespoons toasted sesame oil
- 1/4 cup rice vinegar, plus more as needed
- 2 teaspoons honey
- Kosher salt
- Freshly ground black pepper
INSTRUCTIONS
- 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.
- Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
- 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.
I've been making this all summer. It's been a huge hit. I have made two changes - - Use a blend of white, brown, red and wild rice - adds more color and it's lighter than all wild rice - Make a little extra dressing - sometimes the salad absorbs more than other times
This was excellent just as was. However, next time, I think I will do the wild and brown rice blend. The wild rice was almost too rich.
Amazing flavor combos! Made exactly as written. If you can afford it, spring for the wild rice; the shape, texture, and color contribute a lot. Leftovers are delicious too!
Made this for my family last week (my wife and our 5-year-old daughter). They LOVED it! I made it exactly as written, no substitutions. Superb flavor and a superb variety of flavors and textures. The only change I might make next time: I'm going to try using Macadamia oil instead of olive oil.
pdxgastro, wheat berries are a personal favorite of mine and I bet would be delicious (brown rice would work, too, maybe even farro). I would say to be cautious with the dressing at the end and dress to taste. Let us know how it goes! Amy Wisniewski, CHOW test kitchen
Wild Rice can be spendy. Can we substitute 2 cups of it with brown rice or some other grain like quinoa or wheat berries?
This recipe seems to have four or five too many ingredients. Sure, wild rice + scallions, soy beans and carrots. Or cranberries, almonds, and something. Olive oil also seems like a mistake for a dish with toasted sesame; something more neutral would let the sesame flavors shine.