April 24th, 2024
Recipes
Rice Salad with Cranberries and Edamame
Valentina P
- Difficulty
•
- Time 20"
A blend of chewy brown and wild rice, celery, edamame, cranberries, fresh mint, and scallions in a sweet ginger-sesame vinaigrette. Filling, healthy, and loaded with flavor.
How To MakeDiet Type: Classic
Shopping List
-
For the Salad
- 3 cups cooked brown & wild rice blend (Note 1)
- 2 celery stalks, diced (about 1.5 cups)
- 1 cup shelled edamame
- 1 cup sunflower seeds
- 3/4 cup dried cranberries, roughly chopped
- 1/2 cup fresh mint, chopped
- 4 scallions, chopped For the Sesame Vinaigrette
- 2 tablespoons toasted sesame oil
- 2 tablespoons safflower oil (or other neutral-flavored oil)
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon honey (or agave syrup)
- 2 1/2 teaspoons fresh ginger, minced
- 1/2 teaspoon salt
Instructions
- Step 1: Add all Sesame Vinaigrette ingredients to a small blender or use an immersion blender (we like this one) with a wide-mouthed mason jar. Blend until creamy. Refrigerate.
- Step 2: In a large bowl, combine the cooked rice blend, celery, edamame, sunflower seeds, cranberries, mint, and scallions. Pour in the dressing, to taste, and stir to coat.
- Serve: Enjoy slightly warm, at room temperature, or chilled. Great for meal prep.
Recipe Notes
Note 1: Generally, most rice will double or triple when cooked, so 1.5 cups of dry rice will yield circa 3+ cups cooked. Cook according to package directions and allow to cool fully before using. To prepare this in a rice cooker, combine 1/2 cup brown rice + 1/2 cup wild rice + 2 cups of water (or the amount of water used for your 'brown rice' setting).
Disclosure: As an Amazon Associate, we earn from qualifying purchases. There’s no extra cost to you. We only endorse things we’ve personally used and highly recommend.
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
recipe
recipe
Rice Salad with Cranberries and Edamame
PT20M 3 cups cooked brown & wild rice blend (Note 1) 2 celery stalks, diced (about 1.5 cups) 1 cup shelled edamame 1 cup sunflower seeds 3/4 cup dried cranberries, roughly chopped 1/2 cup fresh mint, chopped 4 scallions, chopped 2 tablespoons toasted sesame oil 2 tablespoons safflower oil (or other neutral-flavored oil) 1 1/2 tablespoons red wine vinegar 1 tablespoon honey (or agave syrup) 2 1/2 teaspoons fresh ginger, minced 1/2 teaspoon salt Gluten Free Vegan 8 Servings
Ingredients:
