February 22, 2012

A wild rice salad with miso dressing recipe

This recipe was originally called a Wild Rice Salad with Miso Dressing. And that's what I started making when I first found this recipe. It quickly morphed into my go to dinner recipe that almost never involved wild rice. Mainly, the recipe goes like this: grain + protein + veggies + dressing. It's become very loose, but just as delicious each time. Really, I think the secret is in the dressing. I've doubled the original recipe, to feed two and leave leftovers. You will want the leftovers. It makes for decent photos and is even more delicious once all the flavors marry overnight.

My adaptation of the recipe, below.

Wild Rice Salad and Miso Dressing
Adapted from Sprouted Kitchen

1 cup of your favorite grain (wild rice, brown rice, quinoa) 
2 blocks 14 oz. extra firm tofu (or mixed/switched with grilled shrimp or chicken)
3 teaspoons coconut oil
3 teaspoons shoyu
2 cups sliced carrots (approx. 2-4 carrots, depending on size)
1 1/2 cup shelled edamame
6 tablespoons sesame seeds, toasted
One bunch cilantro, chopped
One bunch pea sprouts
Roasted seaweed, thinly sliced or furikake, to garnish
Fresh ground black pepper, to taste 

Marinade, if using shrimp or chicken 
2-3 tablespoons olive oil 
A few sprigs of cilantro, chopped 
4-5 tablespoons of freshly squeezed orange juice
Fresh ground black pepper, to taste

3 tablespoons white miso
3 tablespoons honey
2 tablespoons sesame oil
3 1/2 tablespoons rice vinegar
1 1/2 shallots, minced
Half an orange, juiced

For your grain of choice, cook accordingly. This can take anywhere from 10-40 minutes.

For the tofu, wrap between a dish cloth and let sit for approx. 15 minutes. This will drain the excess moisture and allow it to brown nicely in the pan. Dice tofu into 1/2" cubes.

If using shrimp or chicken, marinate for 20-30 minutes. Dice chicken into 1/2" cubes or slice into thin strips.

To cook, heat coconut oil, in cast iron grill pan, over medium high heat. Cook tofu until golden brown and turn gently. Add shoyu and black pepper. Set aside. Add carrots and edamame to hot grill pan, to give the veggies a light char.

For the dressing, whisk all ingredients together.

In a large bowl, combine grains, protein, veggies, dressing. Toss gently, taking care not to the break tofu. Add the sesame seeds and cilantro. Top with roasted seaweed or furikake and pea sprouts. 

Some notes: 

After you make this salad once, you will make it again. Trust. Make some of the miso dressing in advance and keep in the fridge. Mine is waiting patiently in a mason jar for tonight's dinner.

The original recipe makes a cold salad. That's good too and leaves a nice crunch to the carrots. It could easily become a refreshing summer salad on a warm night.

The pea sprouts in the photo look very dainty. But in reality, my bowl is topped with a huge handful of sprouts. It's the season and a favorite. 

Furikake is a Japanese rice seasoning that comes in all varieties. This one is my favorite.

If you're feeling indulgent, a fried egg and its gooey yolk would make lush topping. 


Photos of leftovers, as lunch on the second day. 

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