Best Wild Rice And Edamame Salad Recipes

Wild Rice and Edamame Salad image

Provided by gailanng

Categories Rice

Time 43m

Yield 6-8 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 445.7, Fat 25.4, SaturatedFat 3, Sodium 34.3, Carbohydrate 41.1, Fiber 8.2, Sugar 4.7, Protein 18.9

WILD RICE SALAD WITH EDAMAME AND MUSHROOMS image

Categories Salad

Yield 6-8 servings

Number Of Ingredients 10

1 cup wild rice, uncooked
1/3 cup olive oil
4 cups chicken broth
2/3 cup water chestnuts
1/2 cup red bell pepper, thinly sliced
1/4 cup shallots, minced
3/4 teaspoon rosemary, minced
1 cup edamame
1/2 pound mushrooms
1.5 cups vinaigrette dressing

Steps:

Rinse rice in cold water and drain. Saute rice in olive oil for a few minutes, until it begins to darke. Add chicken broth, bring to a boil. Cover and simmer for 45 minutes or until all liquid is absorbed and rice is fluffy. Remove rice from heat and toss with 1/2 cup of dressing. When rice has cooled, add remaining ingredients; toss again with 1 cup of dressing and chill.