Wild Rice and Edamame Salad


  • 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


  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