Asian Wild Rice Salad

Don’t know what dish to bring to tomorrow’s Father’s Day potluck? Well, you’re in luck — this Asian Wild Rice Salad is sophisticated enough to impress your family and friends, but simple enough to throw together at the last minute. And with crunchy toasted almonds, fresh edamame, and sweet dried cranberries, this dish offers a complex flavor profile without putting on the pounds. Serve this rice salad as a side dish, or throw some grilled shrimp in to transform it into a main course. Bon apetit, and happy Father’s Day!



5 cups cooked wild rice

3/4 cup toasted slivered almonds (If you can’t find toasted, you can toast them yourself by stirring almonds in saucepan over medium heat for 10 minutes)

2 1/2 tablespoons toasted sesame seeds (See toasting instructions above)

4  scallions, thinly sliced

3 cups shelled, cooked edamame

1 1/2 cup of peeled, diced carrots (I just sliced up some baby carrots)

1 cup dried cranberries

5 tablespoons olive oil

4 tablespoons toasted sesame oil

1/2 cup rice vinegar

4 tablespoons honey

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper


Cook rice to package instructions.

Combine rice, almonds, sesame seeds, scallions, carrots, and cranberries in a bowl.

Whisk together olive oil, sesame oil, vinegar, honey, salt and pepper.

Mix dressing into rice mixture until fully coated.


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Recipe adapted from

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