Wednesday, February 19, 2014
Margaret Baker's Wild Rice and Edamame Salad
Wild Rice and Edamame Salad
4 cups cooked and cooled wild rice (about 1 ¼ cups raw)
2 cups shelled, blanched edamame
2 medium carrots, peeled and finely diced
½ cup dried cranberries
3 medium scallions, thinly sliced, white and green parts
½ cup blanched slivered almonds
2 tablespoons white sesame seeds
¼ cup rice vinegar (plus more as needed)
3 tablespoons olive oil
2 tablespoons toasted sesame oil
2 teaspoons honey
Kosher salt and freshly ground black pepper
Toast almonds and sesame seeds. Mix all ingredients together in large bowl.
Whisk dressing ingredients together. Drizzle over rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and rice vinegar.
Cover and chill at least one hour. Makes 6 to 8 servings. Keeps well in the refrigerator.