I know it’s winter and there is snow on the ground but I’ve been trying out some new exciting salad recipes recently, ones which really make you sit up and take note of what you are eating and have the definite wow factor. I like to eat salad during my weekday lunches with a bowl of piping hot soup, even in winter. I make a decent amount so I can eat it over a few days. Dressings are certainly important and give salads a certain edge. For your average green salad I always like to make my Asian vinaigrette, it’s fail proof and can easily store in the fridge for a number of weeks.
This red camargue and wild rice salad with a miso dressing is seriously divine and unlike any salad I have tried before, I really urge you to try it. I recently spotted it on fellow food blogger Sara Forte’s site sproutedkitchen.com. I have made a few changes, the most obvious one being that I used red camargue rice as well as wild rice so as to get that rich red colour. I’m rather partial to tofu these days, well ever since I discovered this recipe, which has become one of my favourites.
So this is what you need to make this winning salad recipe.
Red Camargue and Wild Rice Salad with Miso Dressing
sourced from the talented Sara Forte from Sprouted Kitchen
150g rice (check packet to see cooking instructions)
400g block of firm tofu
2 tsp coconut or olive oil
2 tsp soy sauce
freshly ground pepper
2 carrots, thinly sliced
200g frozen edamame/soya beans
3 tbsp toasted sesame seeds
handful of chopped coriander/cilantro
and for the Miso Dressing you will need:
2 tbsp of white miso
2 tbsp agave nectar
1 tbsp sesame oil
2 1/2 tbsp rice vinegar
1 shallot, minced
juice of half an orange
1. Heat up a small frying pan and when it is hot add the sesame seeds and shake them in the pan for around 30 seconds. They burn really easily so as soon as they begin to turn a light brown take them off the heat and place to one side.
2. Rinse the rice and cook according to the instructions on the packet. If you are using red camargue or wild rice please note that cooking takes a lot longer than white rice. It will take up to 40 minutes before the water has been absorbed and the rice is ready.
3. Drain the tofu, being careful not to break the block. Pat it dry with a kitchen towel and then cut into even bite sized cubes. In a cast iron pan, if you have one, or a normal frying pan if you don’t, gently heat up the coconut oil; I didn’t manage to find any so used olive oil. When the pan is sufficiently hot add the tofu and saute for around five minutes, being careful not to burn the tofu. Next add the soy sauce and a few grinds of black pepper and continue to saute for a few more minutes, turning the tofu so that it is evenly cooked on all sides. Once it is cooked turn off the heat and place to one side.
4. In a mixing bowl add all the miso dressing ingredients together.
5. In a separate bowl combine the rice, tofu, sliced carrots and edamame.
6. Combine the salad with the dressing and add the toasted sesame seeds and coriander/cilantro. Serve at room temperature or chilled.