Just realized it’s been slightly over 2 months since I posted anything – whoops!
It’s been pretty insane here, between Convention season, the upcoming release of Hedonistic Hops (Pre orders now available!), and development work on Beyond Flour 2.
I’m here with a new recipe now, though!
When my husband had to go vegetarian a few months ago, we started spending a ridiculous amount of time looking through local co-ops, trying to come up with ideas for him to get more protein in his new diet. At one point, we came across a ready-made wild rice and edamame salad that was SO good.. but could be better. I swapped out some ingredients, tweaked the dressing to be more to our tastes… and here we go!
Once you have the rice cooked, this salad comes together quickly and easily. It will last about a week in the fridge, but will probably be gone long before that. We were constantly snacking on it – it’s a bit addictive!
This recipe is inherently ALMOST gluten free – all you have to do to make it actually GF is to use a gluten-free soy sauce. Easy!
Wild Rice Edamame Salad
Makes about 8 cups
2.5 cups prepared brown rice
2.5 cups prepared wild rice
10 oz shelled frozen edamame (thawed)
2 red peppers, chopped
4 green onions, thinly sliced
1/2 cup rice wine vinegar
1/4 cup sesame oil
2 Tbsp lemon juice
1 Tbsp soy sauce
2 tsp grated ginger
1 tsp salt
1/2 tsp pepper
1/2 tsp sriracha
1 clove garlic
Prepare brown and wild rices according to package directions, allow to cool before measuring 2 1/2 cups of each into a large bowl. Add edamame, chopped red peppers, and sliced green onion, stir gently to mix well. Set aside.
In a small bowl, whisk together remaining ingredients. Pour over rice mixture, stir well to coat.
Cover and chill for at least 2 hours before serving.
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