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
  Ingredients:
   
        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

    Dressing:

        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

   Directions:

        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.

Wild Rice Salad

Warm, chilled or room temperature, this Wild Rice Salad is delicious.  It's a great dish to serve company. Thanks to Mariann for preparing dinner for us.

Tastes & Treasures cookbook features a recipe for Wild Rice Pilaf on page 57 from historic Hassayampa Inn in Prescott.

Wild Rice Salad

Ingredients:

1/2 cup brown rice

1/2 cup wild rice

2 1/3 cups water (see package instructions)

1/2 teaspoon salt

1/2 cup dried cranberries

1/2 cup chopped pecans 

1/4 cup sliced green onions

2 Tbsp olive oil

2 Tbsp balsamic vinegar

Salt and freshly ground pepper

Directions:

Use the amount of water for the rice according to instructions on the rice package, usually wild rice is a ratio of 1:3 of wild rice to water. Bring rice, 1/2 teaspoon salt, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.

In a medium sized serving bowl, mix the rice, cranberries, pecans, and green onions together.

In a separate jar, mix olive oil, balsamic vinegar and salt and pepper to taste. Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or room temperature.

Yield: Serves 4 to 6.