INGREDIENTS
8 servings
bell pepper
1/2 cup
blanched slivered almonds
2 media
carrots
4 cups
cooked wild rice
1/2 cup
dried cranberries
2 cups
edamame
2 tsp
honey
8 servings
kosher salt
3 tbsp
olive oil
1/4 cup
rice vinegar
3 media
scallions
2 tbsp
sesame oil
2 tbsp
white sesame seeds