Wednesday, February 19, 2014

Margaret Baker's Wild Rice and Edamame Salad

Finding this in THE WEEK magazine, Margaret added her own twist to create a new version. She brought it to the February Historical League meeting where it was devoured!
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.