Try our EDAMAME & WILD RICE SALAD RECIPE for your #MeatFreeMonday 🥗🍜 or as a delicious side to go with your protein source! 💪🏼
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📝 INGREDIENTS (serves 6):
400g cooked wild rice
300g edamame (thawed if frozen)
50g flaked almonds
2 tbsp white sesame seeds
3 medium spring onions (thinly sliced)
2 medium carrots (peeled using Julienne peeler or chopped)
40g dried cranberries
2 tbsp. of olive oil
2 tbsp. of sesame oil
2 tbsp. of rice vinegar
2 tsp. of honey (or agave nectar if wanting to keep this meal vegan!)
Salt and pepper to taste
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👨🏼🍳 DIRECTIONS:
1. Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown about 5 minutes.
2. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.
3. Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
4. Whisk the olive oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.
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📲 NUTRITIONAL INFORMATION (per serving):
Calories: 420
Protein: 17g
Carbs: 35g
Fats: 25g
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