Best Wild Rice Salad With Edamame And Mushrooms 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 image

Provided by Guy Fieri

Categories side-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 17

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.

Wild Rice & Mushroom Salad image

Provided by MA Blossom

Categories < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

8 cups water
2 cups wild rice
4 cups mixed mushrooms
1 small onion, chopped
1 stalk celery, diced
1/4 cup olive oil or 1/4 cup vegetable oil
3 tablespoons sherry wine vinegar or 3 tablespoons wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped

Steps:

In a saucepan, bring water to a boil and add rice. Boil gently for 30 to 40 minutes, until the rice is tender and many of the grains have burst open.
Drain rice and place in a large bowl.
In a separate saucepan, stir together mushrooms, onions, celery, oil, vinegar, salt and pepper. Bring to a boil, then reduce heat to medium. Simmer until mushrooms are tender, about 5 minutes.
Toss veggie mixture with rice. Let cool.
Add parsley and chives. Serve or store in refrigerator for one or two days. Longer storage not recommended.

Nutrition Facts : Calories 208.1, Fat 7.2, SaturatedFat 1, Sodium 303.8, Carbohydrate 31.2, Fiber 2.8, Sugar 1.5, Protein 6.1