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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council