Midweek Mealtime - Brown and Wild Rice Salad

Wednesday, January 07, 2015

I love brown rice.  It's my go-to starch for the 21 Day Fix.  I think it pretty much complements anything.  But sometimes even I get tired of plain old brown rice.  Plus, since I have recommitted to the Fix way of eating, my sweet tooth is angry.

Enter this recipe.  It's filling - thanks to the edamame and pecans - but not too heavy.  It's sweet - thanks to the cranberries - but not overpoweringly so.  And the best part?  It's easy and quick, provided the rice is already cooked.  If not, then it takes a little more time, but since the rice cooks undisturbed, it's hands-off time.  Let's get to it, shall we?


  • 2 cups dry brown and wild rice or 6 cups cooked brown and wild rice
  • 1 1/2 cups shelled edamame, cooked
  • 1/3 cup dried cranberries
  • 1/4 cup coarsely chopped pecans
  • 2 stalks celery, finely diced
  • 2 Tbsp orange juice
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • 1 tsp honey
  • 1/4 tsp each salt and pepper


  1. If rice is uncooked, prepare as directed.  
  2. Place pecans on a baking sheet and bake at 400 degrees for 10 minutes to toast them.  They should just be slightly fragrant at this point.
  3. Combine rice, edamame, cranberries, pecans and celery in a large bowl.
  4. In a separate bowl, whisk orange juice, apple cider vinegar, olive oil, honey, salt and pepper.
  5. Toss dressing with rice mixture until well coated.
  6. Serve warm.

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