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