Our Sesame Tahini Dressing does an incredible job of coating the wild rice with juicy flavor. Add plenty of fresh veggies, plus nuts or seeds for crunch and dried fruit for a little sweet tang. Serve it as a side or make it the main course! This versatile rice salad can be whatever you’d like it to be!
Wild Rice – 2 cups dry (We used Lundberg Wild Blend Rice)
Edamame – 2 cups
Grated carrot – 2 cups
Scallions – 1 bunch
Cranberries – 1/2 cup
Roasted almonds – 1 cup roughly chopped
Mint – 1/2 bunch roughly chopped
Sesame seeds – 2 tablespoons
Dress It Up Sesame Tahini Dressing – 1 cup
Begin by cooking the rice according to package directions. Feel free to cook the rice ahead of time and leave in the fridge to cool. Please note that this recipe makes enough to serve about 8 people, so feel free to reduce the quantities as needed!
As the rice cooks, rinse your remaining veggies. Peel and grate your carrot (or you can cheat like we did and buy a bag of shredded carrots)! We also purchased fresh, shelled edamame for minimal prep work. Rinse your scallions, and thinly slice on an angle. We recommend saving the fibrous green tops and hairy ends for your next vegetable stock.
Begin roughly chopping your roasted almonds until you have about a cup. We went for lightly salted almonds, but if you’re watching your sodium intake, then we’d urge you to buy unsalted and simply salt yourself. Feel free to add more or less depending on your fondness of crunch in salad! Sesame sticks would be another delicious crunch element for this dish.
Roughly chop or tear your mint leaves and set aside. Be sure to let your rice sit for 10 minutes once fluffed, and then you can add 1/4 of the cup of Sesame Tahini. Mix and then place in the fridge to cool. After the mixture has cooled for about 10-15 minutes, take it out of the fridge and add your remaining ingredients. Save a small portion of sesame seeds and torn mint for garnish. Pour in your remaining Sesame Tahini and mix well. Put the salad back in the fridge for at least an hour to let the flavors soak in and marinate. Just before serving, decorate with sesame seeds and remaining mint. Enjoy!