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Edamame and Rice Salad with Herbs

Prep time
30 mins
Adapted from from a Los Angeles Times recipe


This salad is particularly lovely. All the herbs are so fresh and bright, and the fennel and pepper provide a nice crunch!


1 1⁄2 cedamame (shelled, frozen)
1⁄2 clong grain rice (rinsed)
1 TDijon mustard
1 Tvinegar (white wine)
3 Tpeanut oil (or canola)
2 tchives (fresh, chopped)
1 toregano (fresh, finely chopped)
1 tflat leaf parsley (fresh, finely chopped)
1 ttarragon (fresh, finely chopped)
1⁄4 tsalt
  black pepper (to taste)
1⁄4 cred pepper (finely diced)
1⁄4 cfennel (finely diced)
1⁄3 calmonds (sliced)


Cook the edamame for 4-5 minutes in a small pot of boiling water until tender. Use a slotted spoon to transfer to a large serving bowl and let cool.

Bring the edamame water back to a boil and add the rice and cook 8-10 minutes, stirring occasionally, until tender.

While the rice is cooking, make a dressing by combining the mustard and vinegar in a small bowl. Drizzle in the oil, whisking until emulsified, Whisk in the chives, oregano, parsley, tarragon, salt and pepper.

Strain the rice and place in the bowl with the edamame. Add the red pepper and fennel, and pour about half the vinaigrette over the salad. Fold the ingredients together until coated. Add more vinaigrette, salt, and pepper to taste.

Top with the almonds and serve.