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Asian Wild Rice Edamame Salad
Nb persons: 6
Yield:
Preparation time:
Total time:
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| Ingredients | |
| 3 cups | cooked wild rice, (prepared according to package directions) |
| ¼ cup | onion, finely chopped |
| 1½ cups | shelled cooked edamame |
| ⅓ cup | dried cranberries |
| ½ cup | shredded carrots |
| ¼ cup | fresh basil, julienne-cut |
| ⅓ cup | rice vinegar |
| 2 tbsp | olive oil |
| 1 tbsp | toasted sesame oil |
| 1 tsp | honey |
| 1 tsp | toasted sesame seeds |
| 1 tbsp | fresh ginger, minced |
| ½ tsp | sea salt |
| freshly ground pepper | |
Directions
1. In a large bowl, combine wild rice, onion, edamame, cranberries, carrots, and basil.
2. In a small bowl, whisk together rice vinegar, olive oil, sesame oil, honey, sesame seeds, ginger, salt, and pepper.
3. Drizzle vinaigrette over rice mixture, and toss thoroughly to combine. Cover and refrigerate several hours to chill and allow flavors to meld.
Per serving: 231 calories, 8 g protein, 29 g carbohydrate, 10 g fat (1 g saturated fat), 4 g fiber, 7 g sugar, 207 mg sodium. Calories from fat: 38%
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