This awesome salad would be a perfect addition to dinner tonight. It’s a flavorful, fresh organic combo for a light evening meal! You can use whatever rice you have in the cupboard, and any Fresh, Local produce you pick up here at The Corner. The variety of flavors and diverse ingredients combine deliciously. Stop in to Nature’s Corner for all of the delicious, organic ingredients.
WILD RICE SALAD WITH MISO DRESSING // Serves 2 as an entree, 4 as a side
The following makes a decent portion, but if you want it to last you, I would double or triple the amounts. You could get away with less tofu, but increase the amounts of rice and vegetables to ensure leftovers.
1/2 cup wild rice (any rice works, timing will vary accordingly)
14 oz. block extra firm tofu
2 tsp. coconut oil
2 tsp. soy sauce or tamari fresh ground pepper
1 heaping cup thinly sliced carrots
3/4 cup cooked, shelled, organic edamame
3 Tbsp. toasted sesame seeds
Handful of Chopped Cilantro or Pea Sprouts
// Miso Dressing //
2 Tbsp. white miso
2 Tbsp. agave nectar or brown rice syrup
1 Tbsp. sesame oil
2 1/2 Tbsp. rice vinegar
1 shallot, minced
Juice of half an Orange
Rinse the wild rice. Bring two cups water to a boil. Add the rice, turn the heat to a simmer, cover and cook until all the water is absorbed (about 35-40 minutes), adding a bit more water if necessary to finish cooking. You will see a tuft of white pop from the center. Wrap the tofu between a few layers of paper towel or a dish cloth and set it aside to drain for 10-15 minutes. Cut it into a 1/2” dice. Heat the coconut oil over medium high heat (I love the crust I get in a seasoned cast iron pan). Add the tofu and saute for about five minutes. Sprinkle the soy sauce and a few grinds of fresh pepper over the top and saute another few minutes until the edges are browned. Turn off heat and set aside. Whisk all of the dressing ingredients together (Don’t be tempted to add salt, miso is pretty salty). In a large bowl, combine the rice, tofu, sliced carrots, edamame. Toss everything with the dressing. Add the sesame seeds and cilantro and give it another toss. Serve room temperature or chilled.