Rice Salad with Edamame and Pecans

Grains, soybeans, carrots, nuts, seeds, fresh herbs, lemon juice, olive oil—can we get more nutritious and still be this delicious? Here’s a simple salad that’s loaded with flavor, texture, and everything to feel good about.

Mix it all up, let it stand for an hour, then serve it as a side dish to just about any main course meat, seafood, or vegetable. It also makes a great lunch all by itself—light but very satisfying. And if you’re into tailgating, cook the rice in vegetable broth and take this dish to the party for a flavorful, healthful alternative to typical tailgate food.  

Note: Soy nuts are soybeans that have been soaked in water then baked or roasted. Pepitas are roasted, salted pumpkin seeds. Both are readily available in markets with good bulk sections.

For an autumn wild rice salad, check out Wild Rice with Brussels Sprouts and Pomegranate.

10 side dish servings

Ingredients

• 5 tbsp olive oil, divided
• 1/2 cup wild rice
• 2-3/4 cups vegetable or chicken broth, divided
• sea salt
• freshly ground black pepper
• 1 cup basmati rice, soaked in cold water 30 minutes
• 1 cup frozen, shelled edamame, partially thawed
• 3/4 cup small snap peas, cut crosswise in half (about 3 oz)
• 1/2 cup chopped, peeled baby carrots
• 1/2 cup broken pecan pieces
• 1/2 cup soy nuts
• 1/3 cup pepitas 
• 1/2 cup cilantro leaves with tender stems
• 1/3 cup small dill sprigs
• 1/3 cup coarsely chopped chives
• 2 tsp lemon zest
• 2 tbsp fresh lemon juice 

Basmati and Wild Rice 

Snap Peas, Carrots, and Edamame 

Pecans, Soy Nuts, and Pepitas

Fresh Herbs and Lemon

Preparation

1. Heat a nonstick saucepan or small skillet over medium heat and add 1 tablespoon of oil. Add the wild rice and stir-fry 1 minute to incorporate. Add 3/4 cup of broth and season with salt and pepper.
2. Reduce the heat to low, cover, and cook until the broth is absorbed and the wild rice is slightly tender but still chewy, 45-50 minutes.
3. Meanwhile, heat another saucepan or small skillet over medium heat and add 1 tablespoon of oil. Add the basmati rice and stir-fry 1 minute to incorporate. Add the remaining 2 cups of broth and season with salt and pepper.
4. Reduce the heat to low, cover, and cook until the broth is absorbed and the rice is tender, 8-10 minutes. Remove from the heat and fluff with a fork.

Stir-Fry Wild Rice in Oil 

Broth Added 

Cooked Wild Rice 

Basmati in Oil 

Broth Added to Basmati

Fluff with a Fork

1. While the wild rice and basmati cook, simmer the edamame and snap peas in low-boiling water 4-5 minutes. Drain and rinse under cold water.
2. Place the wild rice, basmati rice, edamame, snap peas, and next 8 ingredients (through lemon zest) in a large bowl.
3. Whisk the remaining 3 tablespoons of olive oil and lemon juice in a small bowl and season with salt and pepper. Pour the dressing over the rice mixture and stir well to combine. Cover and let stand at room temperature 1 hour. 

Re-stir and serve at room temperature.

Rice Salad with Edamame and Pecans