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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!
Servings: 8 Cups
- 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 tablespoon Lemon Juice
- 1 tablespoon Soy Sauce Use gluten-free if needed
- 2 teaspoon Freshly Grated Ginger
- 1 teaspoon Salt
- ½ teaspoon Ground Pepper
- ½ teaspoon Sriracha
- 1 Garlic Clove
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.
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