Wild Rice and Edamame Salad
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Almonds (1/2 cup)
- Carrots, medium (2)
- Cranberries, dried (1/2 cup)
- Edamame, cooked (2 cups)
- Scallions, medium (3)
- Condiments
- Rice vinegar (1/4 cup)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Honey (2 teaspoons)
- Kosher salt (1)
- Olive oil (3 tablespoons)
- Sesame oil, toasted (2 tablespoons)
- Sesame seeds, white (2 tablespoons)
- Pasta & Grains
- Wild rice, cooked (4 cups)
Preparation
Read recipe preparation on chow.com
Social Stats
75.0Rating
1-100
1-100
51Tweets
190Facebook
Likes
Likes
16StumbleUpon
Views
Views
2,073PinterestPins
Recipe Stats
Published March 22, 2011 (1 year ago).
15 people saved this recipe.
