| ½ cup | Walnuts |
| Handful | Green beans, trimmed and cut into 1" pieces |
| ¼ cup | Meyer lemon juice |
| or |
| 3 tablespoons | Regular lemon juice |
| 2 tablespoons | White wine vinegar |
| ½ tablespoon | Sugar |
| ¼ cup | Extra virgin olive oil |
| Kosher salt |
| 1 pouch | Fully Cooked Fall River Wild Rice |
| 4 | Scallions, thinly sliced |
| 1 cup | Frozen shelled edamame, thawed |
| 1 cup | Grape tomatoes, halved |
| Salt and pepper |
|
Preheat oven to 350�F.
Spread walnuts on a rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
Blanch green beans in boiling salted water for about 1-1/2 minutes. Drain and cool.
Whisk lemon juice, vinegar, and sugar in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
Crumble cooked rice with your fingers. Toss rice, walnuts, scallions, edamame, tomatoes, and green beans with vinaigrette in a large bowl. Season with salt and pepper.
Serves 6.
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