Cranberry & Edamame Brown Rice Salad: a savory & sweet side dish salad that's as perfect as a summer side dish as it is served with Christmas dinner.
Use defrosted frozen brown rice to make this recipe in a snap. Make the recipe with warm rice if serving this salad warm; make it with room temperature or cool rice if serving the recipe cool.
5cupscooked brown riceor brown rice blend, warm or cooled to at least room temperature
4green onionswhite and green parts sliced (or about ¾ cup)
⅔cupdried cranberries
1 ⅓cupshelled edamame beans
⅔cupcrumbled feta cheese
4stalks celerydiced (or about 1 cup)
Instructions
In a large mixing bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, black pepper, and shallot until combined.
Add the brown rice, onions, cranberries, edamame, feta, and celery to the bowl with the vinegar and oil mixture. Gently fold in the rice and vegetables until combined.
Serve the salad warm or cool covered in the refrigerator for up to 12 hours, or until serving.
Notes
Leftover rice salad keeps covered in the refrigerator for 3-4 days. It does not freeze well.
To cook brown rice in the Instant Pot: add 2 cups brown rice and 2 cups water to the pressure cooker. Close the lid and seal the pressure cooker. Cook on high pressure for 10 minutes. Natural-release the pressure completely and use the rice as directed. Note: if using parboiled brown rice, like in the Trader Joe's brown rice blend, only pressure cook the rice for 5 minutes.
To cook the brown rice on the stovetop: fill a large sauce pan ¾ of the way with warm water. Add 1 teaspoon salt. Bring the water to a boil and add the rice. Reduce the heat to medium and simmer the rice for the time directed on the rice package, stirring periodically, or until the rice is cooked through and tender. Drain the rice through a fine mesh sieve and use as directed.
Nutrition
Serving: 1/10th of the recipeCalories: 282kcalCarbohydrates: 34gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 11gCholesterol: 9mgSodium: 242mgFiber: 3gSugar: 9g