Prep 5 mins
Cook 0 mins
A healthy, tasty and pretty dish. Perfect for a lunch or even as a side dish to some poultry or pork for a dinner party. You can either use leftover wild rice (which is what we did), make your own or even buy it cooked in a can! Recipe from Prevention magazine Nov 2008.
- 2 tablespoons rice wine vinegar
- 2 teaspoons olive oil
- 1⁄4 teaspoon black pepper
- 1⁄2 cup cooked wild rice
- 1⁄2 cup fresh shelled edamame (may sub frozen edamame that have been thawed)
- 2 tablespoons dried cranberries
- 1⁄4 cup orange juice (may sub any juice)
- 2 tablespoons chopped walnuts
- In a large bowl, soak dried cranberries in juice for 20 minutes to plump up, then discard juice. Into the bowl with the cranberries, add rice, edamame and walnuts.
- Whisk together the vinegar, oil and pepper; toss dressing with the rice mixture in the bowl and serve at room temperature.
So good! This is a really tasty salad! I accidently made it with peas because the bag of frozen edamame that I know I had in the freezer somehow disappeared. But peas turned out to be an excellent sub. I loved the variety of textures and the rice vinegar added a lovely flash of tangy zip. I think this salad is going on the Thanksgiving table this year!
This was a nice lil salad, I liked it cold but DH liked his warm... I will make again