Wild Rice, Edamame and Cranberry, Almond Salad
A longtime favorite of ours. We take it on most of our picnics as it's easy to transport and leftovers are just as tasty the next day.
1/2 cup blanched slivered almonds
2tbsp White sesame Seeds
4 cups cooked Wild Rice
3 Scallions, thinly sliced (white and light green parts only)
2 cups Shelled Edamame
2 medium Carrotts peeled and diced
1/2 cup dried Cranberrries
3tbsp Olive Oil
2tbsp Sesame Oil
1/4 cup Rice Vinegar (more if needed)
Kosher Salt and freshly ground pepper
Place almonds in frying pan over medium heat and toast, stirring often, until golden brown (8-10mins - do not burn). Transfer to large bowl. Repeat with sesame seeds (2-3mins) Transfer to bowl with almonds. Add rice, scallions, edamame, carrots and cranberries. Toss to combine.
Whisk olive oil, sesame oil, rice vinegar and a pinch of salt and pepper in a medium bowl until combined. Drizzle over rice mixture and toss to combine. Taste and season as needed with more salt, pepper and vinegar. Cover and chill at least one hour. Makes 6-8 servings. We sometimes double to enjoy as leftovers as it really can last 3-4 days.