Taken From The Sprouted Kitchen
WILD RICE SALAD WITH MISO DRESSING // Serves 2 as an entree, 4 as a side
Inspired by the NY Times Recipes for Health
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
Inspired by the NY Times Recipes for Health
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
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