Edamame, dried cranberries, and celery make this rice salad not boring and extremely nutritious.
Serves: 8
Prep Time: 30-45 minutes (depending on how rice is cooked)
Combining all these ingredients together gives a nutty, tangy, crunchy, and chewy one-bowl recipe that’s low on fuss and ready in less than 45 minutes!
You can serve this dish cold as a summer side dish or warm with your holiday dinner. To serve it warm, make the recipe with hot or warm rice (to save time you can buy frozen rice in a bag and pop it into the microwave to cook in seconds). To make a cold rice salad, just make the recipe with room temperature or cool rice.
It also pairs nicely with grilled shrimp or alongside green beans and some roasted chicken. You can enjoy this one throughout the year and it also travels nicely to take with you to any gathering.
Ingredients
½ cup olive oil
½ cup red wine vinegar
2 tablespoons Dijon mustard
5 cups cooked brown rice
1 cup chopped celery
1 cup dried cranberries
1 ½ cups shelled edamame beans
¾ cup crumbled goat cheese (you can sub with feta or just leave the cheese out for a vegan option.)
Directions
In a large bowl mix the olive oil, red wine vinegar, and mustard.
Add in the rest of the ingredients and mix until it looks combined and pretty.
Serve the salad warm or cool either by itself or paired with something delicious.
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