Tuesday, April 27, 2010

Soy and Sesame Wild Rice Salad

I don't normally post during the work day, but I just enjoyed the best lunch and couldn't wait to share it. I threw this together in about 45 seconds this morning before leaving for work and it turned out so tasty and filling!

I'm all about the grain salads this spring until the fresh spinach and lettuces show up in our Farmer's Markets. Quinoa, wild rice, wheat berries, and now oat groats are a regular staple of my whole grain diet lately.

Sorry, no measurements. This is an eyeball-it salad. Keep adding ingredients until it looks like it's good enough that you'll want to eat it.

Soy and Sesame Wild Rice Salad
Wild rice, cooked
Asparagus, cut into 1 inch pieces and blanched
Green peas, thawed
Carrot, peeled and chopped
Super-firm tofu, diced
Handful of chopped parsely if you have it

Mix all together, sprinkle with salt, pepper, and powdered ginger.

Drizzle over about 2 Tbsp tamari (i.e. soy sauce) and 1 Tbsp dark sesame oil.

Toss again and let it all marinate together in your lunch bag for about 4-5 hours.

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