Miso-Ginger Wild Rice with Carrots and Cabbage
2 - Lunch, Main
Ingredients
1 1/4 cup uncooked wild rice
4 tablespoons rice vinegar
4 cloves garlic finely chopped
3 tablespoons toasted sesame seeds
1 tablespoon finely chopped ginger
1 tablespoon barley miso
1/8 teaspoon crushed red pepper
1 cup shredded red cabbage
1 medium carrot shredded
1/4 cup thinly sliced green onions 1 tablespoon reserved for garnish
Description
Barley miso is a darker variety that gives a rich flavor to this wild rice mixture.
Dairy Free [1]
Vegan [2]
Vegetarian [3]
Directions
Bring 3 cups water to a boil in a medium pot.
Add rice and return to a boil.
Reduce heat to low, cover and simmer, stirring occasionally, until liquid is absorbed and rice is cooked through, about 50 minutes.
Meanwhile, in a large bowl, whisk together vinegar, garlic, sesame seeds, ginger, miso and crushed red pepper until blended.
When rice is cooked, drain and add to bowl with vinegar mixture.
Stir in cabbage, carrot and green onion until combined and garnish with remaining green onion.
Nutrition
Per Serving:270 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 95mg sodium, 49g carbohydrate (4g dietary fiber, 3g sugar), 10g protein