This recipe as it is makes about 7 cups, so its great to put as a side for summer meals instead of boring old rice or you can make it and take it. 40 mins plus chill time is all you need!
Fast, healthy, and surprisingly addictive, this salad could easily become your go-to dish for barbecues, potlucks, and picnics. It comes together in mere minutes, but be sure to leave time for the salad to chill and the flavors to meld before serving.
•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 & small dice (I hate carrots, so I left them out)
•1/2 cup dried cranberries
1/2 cup white raisins
•3 tablespoons olive oil
•2 tablespoons toasted sesame oil
•1/4 cup rice vinegar, plus more as needed
•2 teaspoons honey
•Kosher salt, heavy hand
•Freshly ground black pepper
what you do :
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. SO GOOD! Save some for yourself 😀