Wednesday, April 9, 2014
Wild Rice and Edamame Salad Recipe
As many edamame salads as I've made, they've always been with black beans and corn. I do believe this one is the first one I've incorporated that wonderful chewy grain: wild rice. This is a fantastic dish of crunchiness, chewiness, and Asian influence. A great dish as a nutritous filler-upper or something that goes well with any Asian-influenced or something to keep on hand this summer with simple grilled proteins.
Again, since there are just two of us, I halved this recipe.
WILD RICE and EDAMAME SALAD RECIPE (6-8 servings)
1/2 cup blanced slivered almonds
2 Tbsp 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 diced small
1/2 cup dried cranberries
1 Tbsp olive oil
2 Tbsp toasted or regular sesame oil
1/4 cup rice vinegar, plus more as needed
2 tsp honey
coarse ground pepper
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 8-10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2-3 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, rice vinegar, honey, and a pinch each of S&P in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more S&P and vinegar. Cover and chill at least one hour before serving.