wild rice edamame salad

ngredients:

Wild Rice, 1.5 cup
Shelled Edamame Soybeans, 2 cup
Almonds, 1 cup, whole (chopped up)
*Sesame Seeds, 2 tbsp
Scallions, raw, 3 medium (4-1/8" long)
Carrots, raw, 2 medium diced small
Raisins, 0.25 cup, packed (or dried cranberries)
Olive Oil, 3 tbsp
Sesame Oil, 2 tbsp
Rice Vinegar, 0.25 cup
Honey, .2 tsp

Cook wild rice according to package directions. Brown chopped almonds and sesame seeds in a skillet. Toss edamame into rice pot during the last five minutes so the edamame is cooked. Strain rice and edamame and then put into a bowl. Add toasted almonds, sesame seeds, chopped scallions, carrots, raisins. In a bowl combine olive oil, sesame oil, rice vinegar and honey---beat with a fork. Add salt and pepper. Pour oil/vinegar mixture over rice/edamame mixture and stir to coat. Chill for an hour before serving.

Serving Size: 6 1 cup serving

Number of Servings: 6

Recipe submitted by SparkPeople user KOUKLA1234.