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Edamame in its pod in a wooden bowl.

Wild Rice and Edamame Salad

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 20 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Servings 8
Calories 329

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

Equipment

  • Stovetop
  • Saucepan
  • Large Bowl
  • Small Bowl

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

Nutrition Facts
Wild Rice and Edamame Salad
Amount per Serving
Calories
 
329
Calories from Fat 117
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
6
g
Sodium
 
166
mg
7
%
Potassium
 
294
mg
8
%
Carbohydrates
 
46
g
15
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
Vitamin A
 
3870
IU
77
%
Vitamin C
 
4
mg
5
%
Calcium
 
61
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Almonds, Brown Rice, Carrot, Carrots, Cranberries, Dried Cranberries, Edamame, Fresh Ginger, Ginger, Honey, Rice, Rice Wine Vinegar, Scallions, Sesame Oil, Vegetarian, Wild Rice