Wild Rice Salad w/ Miso Dressing

Recipe printed from chiknpastry.com

Wild Rice Salad w/ Miso Dressing
Adapted from Sprouted Kitchen; serves 4

time commitment: 1 hour (for cooking rice, which can be done in advance. if so, time commitment drops to 20 minutes or less.)

this is a great, versatile recipe that can be served warm or cold. I'm so into miso dressing lately that I made this again since I had all of the ingredients on hand except the carrots, which is used in the original recipe instead of butternut squash. Feel free to use either one - if you do choose the carrots (1-2 cups, sliced), you can skip the sauté part and throw the carrots in with the edamame after the tofu is sautéed, just to heat them up a little and take away some of the hard crunch of the fresh carrot. Also, I threw in the arugula to "bulk up" the salad a little and make this dish stretch to four servings instead of 3.

ingredients
salad
1/2 c wild rice
14 oz. block extra firm tofu
2 t coconut oil
1 small butternut squash, cut into 1" pieces
2 t soy sauce
fresh ground pepper
3/4 c cooked, shelled, edamame
1 large handful of baby arugula
3 T toasted sesame seeds
chopped cilantro, for garnish

dressing
2 T white (shiro) miso
2 T agave nectar
1 T sesame oil
2 1/2 T rice vinegar
1 shallot, minced
Juice of half an Orange

instructions
Rinse the wild rice. Bring two cups water to a boil. Add the rice, turn the heat to a simmer, cover and cook until all the water is absorbed (about 35-40 minutes), adding a bit more water if necessary to finish cooking. You will see a tuft of white pop from the center of the rice.

Meanwhile, drain the tofu of excess water. I like to wrap it in a dish towel and sit something really heavy on top of it for about 10 minutes. Cut it into a 1'' dice. Heat the coconut oil over medium high heat - a cast iron skillet would work great, but any skillet will do. Add the butternut squash and sauté for about 7 minutes, then add the tofu and saute for about five minutes. Sprinkle the soy sauce and a few grinds of fresh pepper over the top and saute another few minutes until the edges are browned, adding the edamame at this point as well. Turn off heat and set aside, letting cool as much as possible. 

To make the dressing, whisk all of the ingredients together in a small bowl. Then, in a large bowl, combine the rice, tofu, squash, and edamame. Toss everything with the dressing. Add the arugula, sesame seeds, and cilantro and give it another toss. Serve room temperature or chilled. 

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