I found this recipe on line through a CBS site -it is so colorful and full of my favorite foods. I used two cups of dry wild rice to make 4 cups cooked. I just covered the wild rice with water and 3″ to spare and cooked it for about 45-50 minutes. Drain and you are ready to make this salad which makes enough for 8-1o servings easily!
1/2 cup blanched sliced or slivered almonds,
2 T. sesame seeds
4 cups cooked wild rice
3 medium scallions, white and light green parts, thinly sliced
2 cups cooked, shelled edamame, thawed and cooked if frozen
2 medium carrots, small dice
1/2 cup dried cranberries
3 T. olive oil
2 T. toasted sesame oil
1/4 rice vinegar
2 t. honey
salt and pepper to taste
Toast nuts in medium frying pan over medium heat, stirring often until golden about 8-10 minutes-do not let burn. Transfer to a bowl. Toast sesame seeds in pan about 2-3 minutes-transfer to bowl with the almonds.
Add the rice, scallions, edamame, carrots and cranberries to a large bowl with almonds and sesame seeds.
Whisk olive oil, sesame oil, rice wine vinegar, honey and a pinch of salt and pepper until combined. Drizzle over the rice mixture and toss to combine. Taste and season with more salt, pepper and vinegar. Cover and chill for at least one hour before serving.