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Wild Rice with Crisp Vegetables & Ginger Miso Dressing Recipe

Wild Rice with Crisp Vegetables & Ginger Miso Dressing recipe


This dish is a colorful mix of wild rice and fresh, crunchy veggies, topped with a homemade ginger miso dressing. It's a healthy meal with tofu for protein and a variety of textures from sesame seeds and cashews.


1 cup wild rice
150 g sugar snap peas
1 small purple cabbage
100 g radishes
150 g asparagus
30 g snow peas
3 green onions
1 large red chili
400 g extra-firm tofu
4 tbsp sesame seeds
3 tbsp tamari sauce
50 g raw walnuts, chopped
2 cm piece of ginger, peeled and chopped
2 tbsp sesame oil
Juice of 1.5 lemons
2 tbsp red miso paste
1 tbsp agave syrup


Press the tofu to remove excess moisture, then cut into small cubes. Heat 1 tbsp of sesame oil in a pan and stir fry the tofu until golden. Add 2 tbsp of tamari sauce and the sesame seeds, frying for another 2 minutes.
Steam the sugar snap peas and asparagus in a pan with a bit of water and a lid for 3 minutes. They should be bright and still have a bite.
Thinly slice the red chili, green onions, radishes, and purple cabbage. Toss the cabbage with half of the lemon juice and a pinch of salt, then massage until it begins to soften.
For the dressing, blend the walnuts, ginger, remaining sesame oil, lemon juice, red miso paste, agave syrup, and 3 tbsp of water until smooth. Adjust the flavors with additional lemon juice, miso, or salt as needed.
Cook the wild rice in a pot of boiling water for 25 minutes, then drain and let it steam with a cover until ready to serve.
Assemble the bowls by layering the wild rice, steamed vegetables, and raw veggies. Top with crispy tofu, drizzle with ginger miso dressing, and garnish with green onions and chili.

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