Black Rice Salad with Miso Dressing

Black Rice Salad with Miso Dressing - 1 Guiding Stars

Active Time

30 min

Total Time

30 min.

Servings

2 (487 g)

Save time by using pre-shredded carrots and frozen edamame. If black rice is hard to find at your local grocery store, brown or wild rice will make solid substitutes. If cilantro is a battleground ingredient in your house, serve it on the side so diners can enjoy it to taste.

Ingredients

Rice Salad:

½ cup black rice
14 oz. block extra firm tofu
2 tsp. canola oil
2 tsp. low-sodium soy sauce
fresh ground pepper
1 cup carrots, shredded
¾ cup edamame, cooked and shelled
3 Tbsp. sesame seeds, toasted
¼ cup cilantro, chopped

Miso Dressing:

2 Tbsp. white miso
2 Tbsp. agave nectar
1 Tbsp. sesame oil
2½ Tbsp. rice vinegar
1 shallot, minced
Juice of half an orange

Directions

Cook the rice according to the package instructions.
Wrap the tofu between a few layers of paper towel or a dish cloth and set it aside to drain for 10-15 minutes then dice it.
Heat the oil over medium high heat. 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. Turn off heat and set aside.
Whisk all of the dressing ingredients together.
In a large bowl, combine the rice, tofu, shredded carrots and edamame. Toss everything with the dressing. Add the sesame seeds and cilantro and give it another toss. Serve room temperature or chilled.

Nutritional analysis per serving: Calories 755; Total Fat 33.5g (44% Daily Value); Saturated Fat 4g (20% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 790mg (34% DV); Total Carbohydrate 81g (29% DV); Dietary Fiber 15.5g (54% DV); Total Sugars 27g; Includes 14g Added Sugars (28% DV); Protein 39g; Vitamin D 0% DV; Calcium 35% DV; Iron 50% DV; Potassium 20% DV; Copper 90% DV; Folate 60% DV; Manganese 50% DV.