I love the nuttiness of wild rice in a salad. This version adds sweet shredded carrots, luscious green kale and edamame for a boost of protein.
Wild rice contains more protein that other varieties of rice, and it’s not really a rice at all. Its the seed of an aquatic grass. Wild rice boasts impressive amounts of several nutrients such as manganese, phosphorus, magnesium, and zinc.
Add a layer of shredded carrots, really sweet in the fall months.
Some kale from the garden – it survives long after we’ve had frost. (Already).
Scallions add zip!
Toss in some buttery, steamed edamame.
Finished with a bright, apple cider vinegar and Dijon mustard based vinaigrette.
Wild Rice Edamame Salad
1 c. wild rice, cooked and cooled
3 carrots, shredded
bunch of kale, stemmed and minced
1 c. edamame, steamed and cooled
6 scallions, sliced thinly
Dressing:
1/3 c. olive oil
1/4 c. apple cider vinegar
1 T. Dijon mustard
pinch of salt
1/4 t. onion powder
black pepper to taste
Combine the wild rice with all of the vegetables and toss well. Mix the dressing ingredients in a small bowl and whisk well, pour over the salad. Toss to combine. Serve immediately or refrigerate for up to 3 days.
