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Edamame in its pod in a wooden bowl.
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Wild Rice and Edamame Salad

Course Side Dish
Keyword Scallions, Dried Cranberries, Almonds, Carrot, Sesame Oil, Ginger, Fresh Ginger, Rice Wine Vinegar, Honey, Carrots, Vegetarian, Rice, Brown Rice, Cranberries, Wild Rice, Edamame
Dietary Need Vegetarian
Cooking Method Stovetop
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 20 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 329kcal

Equipment

  • Stovetop
  • Saucepan
  • Large Bowl
  • Small Bowl

Ingredients

  • 2 cups Rice Wild rice/brown rice mix
  • 3 Carrots Peeled and diced
  • 3 Scallions Sliced
  • ½ cup Almonds Sliced and toasted
  • 1 cup Edamame Steamed or roasted
  • ½ cup Cranberries Dried
  • 4 Tablespoons Sesame Oil Toasted
  • 4 Tablespoons Rice Wine Vinegar Or cider vinegar
  • 1 Tablespoon Honey
  • 1 teaspoon Ginger Fresh, grated
  • ½ teaspoon Salt

Instructions

  • Cook wild/brown rice in 4 cups of boiling water. Simmer for 40 minutes until all water is absorbed. Turn off heat and let cool completely. Transfer to a medium bowl.
  • Dice carrots, slice scallions. Add to cooled rice.
  • Add almonds, dried cranberries, and cooked edamame. Toss to combine.
  • In a small bowl, mix sesame oil, rice wine vinegar, honey, and ginger. Whisk together until emulsified. Add salt.
  • Fold dressing into rice mixture, a little at a time, adjusting seasoning and amount of dressing as necessary.

Nutrition

Calories: 329kcal | Carbohydrates: 46g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 166mg | Potassium: 294mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3870IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg