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Teri’s Wild Rice and Edamame Salad
Ingredients
- ½ cup 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
- ½ cup dry cranberries
- 3 Tablespoons olive oil
- 2 Tablespoons toasted sesame oil
- ¼ cup rice vinegar, plus more as needed
- 2 teaspoons honey
- kosher salt
- freshly ground pepper
Instructions
- Place the almonds in a frying pan over med. heat and toast, stirring often, until golden brown. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown. Transfer to the bowl with the almonds.
- Add the rice, scallions, edamame, carrots, and the cranberries to the bowl. Toss to combine. Whisk the olive oil, sesame oil, rice vinegar, honey and a pinch each of salt and pepper in a bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with salt, pepper and vinegar. Cover and chill for at least one hour before serving.
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