Before we left for Rehoboth Beach, I made this salad as a side. Work got a little crazy that week, leading to takeout on a couple of nights. The end result was that we only ate this on one night. By the time we were ready to leave, there was a full quart-sized storage container left. My mother-in-law raved and wants more.
My mother-in-law likes edamame. Who knew?
Wild rice and edamame salad
- 1/2 cup blanched slivered almonds
- 2 tablespoons white sesame seeds
- 4 cups cooked wild rice
- 3 medium scallions, thinly sliced (white and light green parts only)
- 2 cups shelled cooked edamame, thawed if frozen
- 2 medium carrots, peeled and small dice
- 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
- Freshly ground black pepper
Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.
Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
Whisk the olive oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.