Wild-and-Brown Rice Salad
Ingredients
- 2 (8.5-oz) pouches microwavable brown and wild rice
- 1½ cups frozen shelled edamame
- ¼ cup chopped pecans
- ⅓ cup unsweetened dried cranberries
- 2 stalks celery, finely diced
- 2 green onions, chopped
- 2 Tbsp fresh orange juice
- 2 Tbsp apple cider vinegar
- 2 Tbsp extra virgin olive oil
- 1 tsp honey
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Prepare rice and edamame according to package directions.
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until golden and fragrant.
- Combine rice, edamame, nuts, cranberries, celery, and onions in a large bowl.
- Whisk together orange juice, vinegar, oil, honey, salt, and pepper. Pour over rice mixture; toss.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
409
|
409
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 13 | 13 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 761 | 761 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 2 | 2 |
Lunch Meal Plan
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