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A bowl of wild rice and edamame salad. Wild rice, edamame, and red peppers are all visible.
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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 minutes
Chilling Time2 hours
Total Time2 hours 5 minutes
Course: Side Dish
Cuisine: American, Asian, Gluten-free, Vegetarian
Servings: 8 Cups
Calories: 233kcal
Author: Marie Porter


  • 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