Wild Rice And Edamame Salad Recipes

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EDAMAME SALAD



Edamame Salad image

A friend passed this 'jewel' of a recipe on to me. My girls ask for it in their lunchboxes!

Provided by Sonya

Categories     Salad     Beans

Time 1h45m

Yield 6

Number Of Ingredients 9

4 cups shelled edamame (green soybeans)
1 cup chopped napa cabbage
½ cup chopped bok choy
½ cup rice wine vinegar
¼ cup sesame oil
1 teaspoon coarse salt
½ cup shredded carrots
1 tablespoon black sesame seeds
¼ cup shredded white daikon radish

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
  • Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
  • Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
  • Top edamame salad with sesame seeds and daikon radish before serving.

Nutrition Facts : Calories 97 calories, Carbohydrate 2.1 g, Fat 9.9 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 334.7 mg, Sugar 0.9 g

WILD RICE AND EDAMAME SALAD



Wild Rice and Edamame Salad image

Make and share this Wild Rice and Edamame Salad recipe from Food.com.

Provided by gailanng

Categories     Rice

Time 43m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup blanched slivered almond
2 tablespoons white sesame seeds
4 cups cooked wild rice
3 medium scallions, thinly sliced (white and light green parts)
2 cups shelled cooked edamame, thawed if frozen
2 medium carrots, peeled and small dice
1/2 cup dried cranberries
3 tablespoons olive oil or 3 tablespoons vegetable oil
2 tablespoons toasted sesame oil
1/4 cup rice vinegar, plus more as needed
2 teaspoons honey
kosher salt
fresh ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 445.7, Fat 25.4, SaturatedFat 3, Sodium 34.3, Carbohydrate 41.1, Fiber 8.2, Sugar 4.7, Protein 18.9

EDAMAME SALAD



Edamame Salad image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 cups of Edamame
2 Tbsp of olive oil
Lemon zest (whole lemon)
Lemon juice (half lemon)
Salt
Pepper
Pecorino cheese
Mint

Steps:

  • Part boil edamame and drain. In a bowl, whisk together olive oil, lemon zest, lemon juice and salt and pepper.
  • Add edamame to bowl and mix. To serve, add shaved pecorino cheese and roughly chopped mint.

Nutrition Facts : Calories 193, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 278 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 11 grams, Sugar 1 grams

WILD RICE SALAD



Wild Rice Salad image

Categories     Salad     Side     Raisin     Almond     Bell Pepper     Summer     Healthy     Vegan     Wild Rice     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 13

1/2 pound wild rice (about 1 1/2 cups), rinsed
2 celery ribs, cut into 1/4-inch dice
2 small vine-ripened tomatoes, seeded and cut into 1/4-inch dice
1/2 carrot, cut into 1/4-inch dice
1/2 red onion, chopped fine
1/2 red bell pepper, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 cup sliced almonds, toasted until golden
1/2 cup raisins
6 tablespoons balsamic vinegar
3 tablespoons vegetable oil
1 teaspoon minced garlic

Steps:

  • In a large saucepan bring 5 cups salted water to a boil. Add wild rice and cook, uncovered, stirring occasionally, until tender, about 40 minutes. Drain wild rice and transfer to a bowl to cool. (Chill wild rice, covered, until cold, about 2 hours.)
  • In a large bowl combine vegetables, almonds, and raisins and toss with wild rice.
  • In a bowl whisk together vinegar, oil, garlic, and salt and pepper to taste until combined well. Pour dressing over salad and toss well. (Salad may be made 2 days ahead and chilled, covered.)

CRANBERRY EDAMAME WILD RICE SALAD



Cranberry Edamame Wild Rice Salad image

A healthy, tasty and pretty dish. Perfect for a lunch or even as a side dish to some poultry or pork for a dinner party. You can either use leftover wild rice (which is what we did), make your own or even buy it cooked in a can! Recipe from Prevention magazine Nov 2008.

Provided by januarybride

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 8

2 tablespoons rice wine vinegar
2 teaspoons olive oil
1/4 teaspoon black pepper
1/2 cup cooked wild rice
1/2 cup fresh shelled edamame (may sub frozen edamame that have been thawed)
2 tablespoons dried cranberries
1/4 cup orange juice (may sub any juice)
2 tablespoons chopped walnuts

Steps:

  • In a large bowl, soak dried cranberries in juice for 20 minutes to plump up, then discard juice. Into the bowl with the cranberries, add rice, edamame and walnuts.
  • Whisk together the vinegar, oil and pepper; toss dressing with the rice mixture in the bowl and serve at room temperature.

Nutrition Facts : Calories 479.7, Fat 27.5, SaturatedFat 3.2, Sodium 23.1, Carbohydrate 41.9, Fiber 8.7, Sugar 6.7, Protein 22.6

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