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Long & Wild Summer Salad

Preparation

30 MINUTES

Portions

4

Yield

6 cups / 1,5 L

Rice used

Long Grain & Wild Rice

Salad tastes even better if made the day before.

Ingredients

1 cup / 250 ml Dainty Long Grain & Wild Rice
2 ½ cups / 625 ml water
¾ cup / 190 ml pecans, toasted and chopped
2-3 green onions, trimmed and sliced thin
1 cup / 250 ml frozen edamame beans, thawed
½ cup / 125 ml dried cranberries
2 Tbsp / 30 ml vegetable Oil
1 Tbsp / 15 ml sesame oil
3 Tbsp / 45 ml rice vinegar
Zest and juice of 1 orange
Salt & freshly ground Pepper

Preparation

Cook the rice according to package directions, then fluff & allow to cool.
In a medium bowl combine vegetable oil, sesame oil, rice vinegar, zest and juice of the orange. Whisk until combined.
In a large mixing bowl, combine the cooled rice, toasted pecans, sliced green onion, cranberries, edamame beans & the orange dressing.
Season with salt and pepper, serve.