Wild Rice Salad with Edamame
(from sarahcampbell’s recipe box)
Prep time: 30 minutes
Cook time: 60 minutes
Serves 5 people
Categories: Salad
Ingredients
- Rice Salad:
- 1 cup long-grain wild rice (Black)
- 2 teaspoons kosher salt
- 1 teaspoon extra-virgin olive oil
- 1/2 cup fresh corn kernels
- 1/2 cup cooked shelled edamame
- 1/2 cup green peas, defrosted from frozen, or fresh
- 1/2 cup canned chickpeas, drained
- 1/4 cup diced red onion
- Champagne Vinaigrette:
- 1 clove garlic, minced
- 1/2 shallot, minced
- 1/4 cup champagne vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 cup extra-virgin olive oil
Directions
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For the salad:
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Place the wild rice in a medium saucepan with 4 cups water and the kosher salt. Simmer uncovered until tender, about 50 minutes.
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Drain well, return to the saucepan and cover for 10 minutes.
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While the rice is cooking, heat the oil in a medium saute pan over medium-high heat. Add the corn kernels and saute until charred, about 5 to 8 minutes.
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Set aside to cool.
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For the vinaigrette:
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Whisk together the garlic, shallot, vinegar, mustard, lemon juice, honey, salt, and pepper in a medium bowl.
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While continuously whisking, slowly stream in the oil until the dressing is emulsified.
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To serve:
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Combine the warm rice with the corn, edamame, green peas, chickpeas and onion.
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Pour 1/4 cup of the vinaigrette over top and toss well to evenly distribute.
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Allow to sit for 30 minutes, taste for seasoning and serve at room temperature. The remaining vinaigrette can be refrigerated for another use.