Bold Flavors – Asian Wild Rice Salad

I’ll be the first to admit, that I tend to be cautious in the flavor department, especially in my own kitchen.  It doesn’t help that there are two kids in the house who tend to have taste buds that are apparently in transition all the time.  But my Rouxbe plant-based cooking course is helping me to push my boundaries and I am really loving the result (even if my kids aren’t fully on board.)

For the past several days, I have been learning about grains and how to use them in a variety of ways.  We ate birdseed for breakfast the other day, which was pretty dang awesome.  And yesterday, I prepared an Asian Wild Rice Salad that was bursting with flavor.

Asian Wild Rice Salad mis en place

Even though I am getting bolder, you still won’t catch me using cilantro in my recipes.  Try as I may, it still tastes like soap…to me.  Yes, I know I am missing out.

Asian Wild Rice Salad, in progressIt always amazes me how quickly a recipe comes together if all of the ingredients are prepped in advance.  I realize that’s Cooking 101, but that doesn’t mean that the rest of us follow that simple logic.

Asian Wild Rice Salad

If you want a simple, healthy, vegan side dish (that doesn’t feel like you are missing anything!) you must make this.  Soon. Your taste buds will thank you.

 

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Asian Wild Rice Salad
by Rouxbe.com

  • 3 cups wild rice, cooked and cooled
  • 3 tbsp green onion, sliced
  • 1/3 cup shredded carrot
  • 1/4 cup purple cabbage, finely shredded
  • 3 tbsp fresh cilantro, chopped
  • 3 tbsp rice vinegar
  • 2 tsp dark (barley) miso
  • 1 1/2 tbsp Fruit Paste or maple syrup
  • 2 tbsp soy sauce or tamari
  • 1 tsp sambal olek, or other chile paste of choice (optional)
  • 1 1/2 tbsp fresh ginger, finely minced
  • 2 cloves garlic, minced
  • 3 tbsp toasted sesame seeds
  • 1 tbsp toasted sesame oil (optional)
  1. First, gather and prepare your mise en place. 
  2. After the wild rice is cooked and cooled, place in a bowl and mix in the green onions, carrots, cabbage and cilantro.
  3. For the sauce, in another bowl, whisk together the vinegar, miso, sweetener, tamari, chile paste, ginger and garlic until smooth. Add the optional sesame oil if desired and whisk in.
  4. Next, mix the sauce thoroughly with the rice mixture.
  5. Garnish with sesame seeds and serve.

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In my experience…

  • I am not a fan of the after taste of eating raw onions or green onions, so I sauteed the green onions for this recipe in a little bit of olive oil ahead of time and lightly seasoned them with salt.  The flavor becomes sweet and the sharpness is reduced – it’s my favorite way to enjoy these lovelies.
  • I am unfamiliar with fruit paste, so I used maple syrup instead. Thumbs up.
  • I forgot to buy some fresh ginger when I was shopping, so I used some dried ginger that I had in my cabinet.  It tasted great – just be sure not to do a 1:1 substitution, since dried ginger is stronger than the fresh stuff.

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