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Wild Rice Salad With Edamame

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Wild Rice Salad With Edamame
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Makes: 6 servings adjust



  • 1 cup Wild Rice
  • 2 teaspoons Salt

Step 1

Place the rice in a saucepan with 4 cups of water and salt.Simmer uncovered until tender, about 50 minutes. Drain well, return to the saucepan and cover for 10 minutes.


  • 1 teaspoon Olive Oil
  • 12 cup Corn Kernels

Step 2

While the rice is cooking, heat the oil in a saute pan over medium-high heat. Add the corn kernels and saute until charred, about 5-8 minutes. Set aside to cool.


  • 1 clove Garlic, minced
  • 12 Shallot, minced
  • 14 cup Champagne Vinegar
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Honey
  • 12 teaspoon Salt, plus more for seasoning
  • 12 teaspoon Pepper, plus more for seasoning
  • 12 cup Olive Oil

Step 3

Whisk together the garlic, shallot, vinegar, mustard, lemon juice, honey salt and pepper. While continuously whisking, slowly stream in the oil until the dressing is emulsified.


  • 12 cup Cooked Shelled Edamame
  • 12 cup Peas, defrosted or fresh
  • 12 cup Chickpeas, drained
  • 14 cup Red Onion, diced

Step 4

Combine the warm rice with the corn, edamame, peas, chickpeas and onion. Pour 1/4 cup of the vinaigrette over the top and toss well to evenly distribute. Allow to sit for 30 minutes, taste for seasoning and serve at room temperature. The remaining vinaigrette can be refrigerated for another use.
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