Wild Rice Chopped Salad
- 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. Sesame Seeds
- Handful of Chopped Cilantro or Pea Sprouts
- 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
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots (1 Heaping Cup)
- Cilantro or pea sprouts (1 Handful)
- Edamame, Cooked Organic (3/4 Cup)
- Orange, Juice of (1/2)
- Shallot (1)
- Condiments
- Rice vinegar (2 1/2 Tbsp.)
Soy sauce or tamari (2 tsp.)- White miso (2 Tbsp.)
- Cooking & Baking
- Agave nectar or brown rice syrup (2 Tbsp.)
- Coconut oil (2 tsp.)
- Pepper, Fresh Ground (1)
- Sesame oil (1 Tbsp.)
- Sesame seeds (3 Tbsp.)
- Pasta & Grains
- Wild rice (1/2 Cup)
- Refrigerated
- Tofu, Extra Firm (1 14 oz. Block)
Preparation
Read recipe preparation on sproutedkitchen.com
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Published January 18, 2012 (1 year ago).
234 people saved this recipe.
