Wild Rice and Edamame Salad

Ingredients

• 2 cups wild rice, rinsed
• 2 cups shelled edamame
• 3 scallions, sliced diagonally
• 2 medium carrots, diced
• 1 red pepper, diced
• 1/2 cup fresh basil, chopped
• 1/2 cup fresh cilantro, chopped
• 2 garlic cloves, minced
• 1 Tablespoon minced ginger
• 4 Tablespoons lime juice
• 2 Tablespoons brown rice vinegar
• 3 Tablespoons tamari
• 1 teaspoon raw honey
• 2 Tablespoons sesame oil
• 2 Tablespoons toasted sesame oil
• 1 cup chopped walnuts, toasted
• 1/2 cup golden raisins
• 2 Tablespoons sesame seeds, toasted

Directions

1. Bring 4 cups of water to a boil and add rice. Bring to a boil, cover and reduce heat to low. Simmer until rice grain are tender and most water has been absorbed, about 45-60 minutes. Drain if water remains. Place on a sheet pan, spread out to cool.
2. Blanch edamame in a pot of boiling salted water, about 1 minute. Drain and cool in ice bowl.
3. In a large bowl, combine rice, scallion, carrot, pepper, edamame, and fresh herbs. Toss.
4. In a small bowl, combine garlic, ginger, lime juice, vinegar, tamari and honey; mix. Drizzle in sesame oils and whisk to blend.
5. Add dressing to rice mixture and combine. Stir in walnuts, and raisins, reserving a few to garnish. Top with sesame seeds.

* Recipe adapted from www.greennapkinnutrition.com