wild rice recipe

<p><a href=/articles/2013/06/brown-v-white-rice>Rice</a> gets a bad rap, often traded in at restaurants for double vegetables or substituted with <a href=/articles/2016/05/recipe-quinoa-chicken-carbonara>quinoa</a> at home. In her new cookbook, <em><a href=http://www.runfasteatslow.com target=_blank>Run Fast, Eat Slow</a></em>, Olympic <a href=/articles/2013/07/marathon-strength-training>marathoner</a> <a href=/articles/2014/10/shalane-flanagan>Shalane Flanagan</a> endorses the grain as part of an <a href=/running>athletic lifestyle</a>. She and co-writer Elyse Kopecky explain that rice, when combined with a legume (like the edamame in this recipe), offer all nine essential amino acids, which means it's a good source of vegan protein. This salad is well-suited as a <a href=/running>post-workout dish</a>, or during a marathon <a href=/articles/2016/06/my-picnic-party-jessica-murnane>picnic with friends</a>. Choose wild rice that's colorful; <a href=http://pubs.acs.org/doi/abs/10.1021/jf0606609?journalCode=jafcau target=_blank>Canadian researchers</a> found that black, blue, pink, purple and red grains contain anthocyanins, the same type of antioxidants that are found in blueberries. This recipe has some built-in flexibility, so you can toss in any chopped seasonal vegetables that catch your eye, as well as a protein like shredded chicken or flaked salmon, for a one-bowl lunch.

Shalane Flanagan's wild rice and edamame salad

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