Wild Rice and Edamame Salad


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



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.




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