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Wild Rice with Crisp Vegetables & Ginger Miso Dressing Recipe

Wild Rice with Crisp Vegetables & Ginger Miso Dressing recipe

Stashcook

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.

Ingredients

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

Method

1
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.
2
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.
3
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.
4
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.
5
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.
6
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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