I was skeptical at first… Im not a fan of garlic (ha I know, don’t judge me!). I found this dish to be suprisingly delicious. Had to share it with all of you, hope you have a chance to sample it and ENJOY!
Miso-Ginger Wild Rice with Carrots and Cabbage
From Whole Foods Market
Barley miso is a darker variety that gives a rich flavor to this wild rice mixture.
1 1/4 cups 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 (about 1/3 cup)
1/4 cup thinly sliced green onions, 1 tablespoon reserved for garnish
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.
Per serving: 270 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 95mg sodium, 49g total carbohydrate (4g dietary fiber, 3g sugar), 10g protein