Wild Rice & Edamame Salad

    ½ cup slivered almonds, toasted
    2 tbsp white sesame seeds, toasted
    4 cups cooked wild rice
    3 medium scallions, thinly sliced
    2 cups shelled, cooked edamame
    1 bag frozen Green Giant® Riced Cauliflower & Sweet Potatoes, prepared as directed on bag, cooled
    ½ cup dried cranberries

    Dressing (whisk together; chill):
    3 tablespoons canola oil
    2 tbsp sesame oil
    ¼ cup rice vinegar
    2 tsp honey
    kosher salt and freshly ground black pepper to taste

In large bowl, combine ingredients. Add dressing; toss.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

Return to search page