Wild Rice Salad
|Fast, healthy, and delicious side dish recipe this wild rice salad recipe could easily be a to go dish for barbecues, potlucks, and picnics. Putting it together takes about 40 minutes. Leave time for the salad to chill and the flavors to meld before serving.
This side dish recipe was referenced at Chow.com
Total Prep Time: About 40 mins, 1 hour to chill.
Makes: 6 to 8 servings (about 7 cups)
This recipe is also inexpensive to make. Pennies per serving.
|• 1/2 cup slivered almonds
• 2 tablespoons white sesame seeds
• 4 cups cooked wild rice
• 3 medium scallions, thinly sliced (white and light green parts only)
• Edamame, 2 cups shelled cooked , Fresh or frozen
• 2 medium carrots, peeled and diced
|• 1/2 cup dried cranberries
• 3 tablespoons olive oil
• 2 tablespoons toasted sesame oil
• 1/4 cup rice vinegar, plus more as needed
• 2 teaspoons honey
• Kosher salt
• Fresh ground black pepper
Place the almonds in a frying pan with medium heat to brown, stir frequently until golden brown.
Transfer to a large heatproof bowl.
Add the sesame seeds to the pan and stir often until golden brown.
Transfer to the bowl with the almonds.
Add rice, scallions, edamame, carrots, and cranberries to the bowl of almonds and sesame seeds then toss to combine thoroughly.
Blend the olive oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until thoroughly mixed.
Dribble over the rice mixture and mix again to combine.
Taste and season as needed. Cover and chill for at least one hour before serving.