Salad tastes even better if made the day before and you can bulk it up by adding greens!
Cook the rice according to package directions, then fluff & allow to cool.
In a medium bowl combine vegetable oil, sesame oil, rice vinegar, zest and juice of the orange. Whisk until combined.
In a large mixing bowl, combine the cooled rice, toasted pecans, sliced green onion, cranberries, edamame beans & the orange dressing.
Season with salt and pepper, serve.
TIP: To cool rice quickly lay it out on a baking sheet!
Subscribe to our newsletter
