Best Cranberry Edamame Wild Rice Salad Recipes

BROWN AND WILD RICE SALAD

Brown and Wild Rice Salad image

This wild rice salad, developed by the Light & Tasty Test Kitchen, is twice as nice since it stars both brown and wild rice! Tangy raspberry vinegar complements the nutty flavor of the rice, while dried cranberries provide unexpected bursts of sweetness.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup brown rice, cooked
1 cup wild rice, cooked
6 green onions, chopped
3/4 cup dried cranberries
1/3 cup coarsely chopped pecans, toasted
2 tablespoons chopped fresh parsley
1/4 cup olive oil
6 tablespoons raspberry vinegar
2 tablespoons honey
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

In a large bowl, combine the rice, onion, cranberries, pecans and parsley. In a small bowl, whisk together the oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat.

Nutrition Facts : Calories 343 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.

WILD RICE SALAD WITH EDAMAME

Wild Rice Salad with Edamame image

Provided by Guy Fieri

Categories side-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 17

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

Steps:

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

CRANBERRY EDAMAME WILD RICE SALAD

Cranberry Edamame Wild Rice Salad image

A healthy, tasty and pretty dish. Perfect for a lunch or even as a side dish to some poultry or pork for a dinner party. You can either use leftover wild rice (which is what we did), make your own or even buy it cooked in a can! Recipe from Prevention magazine Nov 2008.

Provided by januarybride

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons rice wine vinegar
2 teaspoons olive oil
1/4 teaspoon black pepper
1/2 cup cooked wild rice
1/2 cup fresh shelled edamame (may sub frozen edamame that have been thawed)
2 tablespoons dried cranberries
1/4 cup orange juice (may sub any juice)
2 tablespoons chopped walnuts

Steps:

In a large bowl, soak dried cranberries in juice for 20 minutes to plump up, then discard juice. Into the bowl with the cranberries, add rice, edamame and walnuts.
Whisk together the vinegar, oil and pepper; toss dressing with the rice mixture in the bowl and serve at room temperature.

Nutrition Facts : Calories 479.7, Fat 27.5, SaturatedFat 3.2, Sodium 23.1, Carbohydrate 41.9, Fiber 8.7, Sugar 6.7, Protein 22.6

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