Our Recipes: Wild Rice Salad

Ingredients:
- 2 cups cooked wild rice
- 1/2 cup cooked white basmati rice (optional)
- 2 cups shelled cooked edamame
- 3 medium carrots, peeled and diced
- 1/2 cup blanched slivered almonds (almond flakes-optional)
- 5 medium scallions thinly sliced (only the white and light green parts)
- 1/2 cup dried cranberries
- 1 Tbsp vegetable oil
- 1 Tbsp olive oil
- 2 Tbsp sesame oil
- 1/4 cup rice vinegar
- 2 tsp honey
- pinch of salt and pepper

Preparation:
- Cook the wild and white rice separately. Let it cool.
- Cook and shell edamame.
- On a medium heat warm up the vegetable oil in a frying pan and toast until golden brown for around 6 minutes. Stir often. Careful because it is easy to burn it.
- Once the rice is cooled down, transfer it to a large bowl.
- Add almonds, edamame, scallions, carrots, cranberries, pinch of salt and black pepper and mix.
- Prepare the dressing by mixing the olive oil, sesame oil, rice vinegar and honey together.
- Dress the salad and toss to combine.
- Chill in the fridge before serving.