Vegan Maple Tahini Wild Rice Salad

Kayla Capper, Ojai, CA
2020 wild rice recipe contest finalist

    1 small onion, chopped
    4 cups bite-size broccoli florets
    salt and pepper to taste
    1 tbsp canola oil
    2 cups cooked wild rice
    1 red bell pepper, diced
    ½ cup raisins or dried cranberries
    2 cups shelled edamame, cooked
    ¼ cup smoked almonds, chopped, garnish
    Dressing (whisk together):
    1 tsp each: salt and garlic powder
    2 tbsp each: fresh lemon juice and pure maple syrup
    4 tbsp tahini

In large skillet, sauté onion, broccoli, salt, and pepper in oil until tender; stirring occasionally. In large bowl, combine remaining ingredients with onion/broccoli mixture. Add dressing; toss. Garnish.

4-6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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