Wild Rice and Edamame Salad

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Wild Rice and Edamame Salad

Originally posted August 16, 2016. Updated

Wild Rice and Edamame Salad is packed with great texture, colour, and flavour... and it can be made gluten-free with just one easy swap!

Just realized it's been slightly over 2 months since I posted anything - whoops!

It's been pretty wild here, between Convention season, the upcoming release of Hedonistic Hops (Pre orders now available!), and development work on Beyond Flour 2.

I'm here with a new recipe now, though!

Wild Rice and Edamame Salad

When my husband had to go vegetarian a few months ago, we started spending a ridiculous amount of time looking through local co-ops, trying to come up with ideas for him to get more protein in his new diet.

At one point, we came across a ready-made wild rice and edamame salad that was SO good.. but could be better.
I swapped out some ingredients, tweaked the dressing to be more to our tastes... and here we go!

Once you have the rice cooked, this salad comes together quickly and easily. It will last about a week in the fridge, but will probably be gone long before that.

We were constantly snacking on it - it's a bit addictive!

This Wild Rice and Edamame Salad recipe is inherently ALMOST gluten free - all you have to do to make it actually GF is to use a gluten-free soy sauce. Easy!

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5 from 1 vote

Wild Rice and Edamame Salad

This Wild Rice and Edamame Salad is packed with great texture, colour, and flavour... and it's almost inherently gluten free - just swap the soy sauce out!

Prep Time5 mins

Chilling Time2 hrs

Total Time2 hrs 5 mins

Course: Side Dish

Cuisine: American, Asian, Gluten-free, Vegetarian

Keyword: BBQ, edamame, gluten-free, glutenfree, picnic, Potluck, Salad, Vegetarian, wild rice

Servings: 8 Cups

Calories: 233kcal

Author: Marie Porter

Ingredients

• 2.5 cups Prepared Brown Rice
• 2.5 cups Prepared Wild Rice
• 10 oz Shelled Frozen Edamame thawed
• 2 Red Peppers chopped
• 4 Green Onions thinly sliced
• ½ cup Rice Wine Vinegar
• ¼ cup Sesame Oil
• 2 Tbsp Lemon Juice
• 1 Tbsp Soy Sauce Use gluten-free if needed
• 2 tsp Freshly Grated Ginger
• 1 tsp Salt
• ½ tsp Ground Pepper
• ½ tsp Sriracha
• 1 Garlic Clove

Instructions

• Prepare brown and wild rices according to package directions, allow to cool before measuring 2 ½ cups of each into a large bowl.
• Add edamame, chopped red peppers, and sliced green onion, stir gently to mix well. Set aside.
• In a small bowl, whisk together remaining ingredients. Pour over rice mixture, stir well to coat.
• Cover and chill for at least 2 hours before serving.

Nutrition

Calories: 233kcal | Carbohydrates: 30g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 433mg | Potassium: 295mg | Fiber: 4g | Sugar: 3g | Vitamin A: 991IU | Vitamin C: 43mg | Calcium: 34mg | Iron: 2mg

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