WILD RICE AND EDAMAME SALAD
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
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
WILD RICE SALAD
Provided by Ina Garten
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.
EDAMAME SALAD
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
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
QUINOA AND WILD RICE SALAD WITH GINGER SESAME DRESSING
I like to use a mixture of grains in salads and pilafs. The fluffy, pale quinoa in this gingery salad contrasts nicely with the dark, chewy wild rice. You can serve this as a one-dish meal, a starter or a side dish.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield Serves four to six
Number Of Ingredients 18
Steps:
- Toss together all of the salad ingredients.
- Whisk together the dressing ingredients. Toss with the salad ingredients, and serve - if desired, over a bed of lettuce or radicchio leaves.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 16 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Sugar 3 grams, TransFat 0 grams
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