I’ve recently discovered wild rice blends. If you’re not a huge fan of brown rice on it’s own and want to steer away from white rice, you should definitely check it out. The main reason that I love it is that the texture is amazing. Because there are different shapes, sizes and types of rice they all cook slightly differently. So, you end up with a medley of colors and textures. I think that’s a big part of why having a bowl of rice with some vegetables and sauce can feel like a meal now. As is often the case, however, the sauce is arguably the most important part of this bowl. Rice is always an amazing blank canvas. There are so many directions you can go in terms of flavours and cuisines. But, I know my audience and whenever I am trying something new I know that the way to win over my boyfriend’s heart is to give things a Japanese twist. It is definitely up there among his favourite cuisines and he loves the saltiness of miso. So, when I made this rice, filled with seeds and greens I knew a miso maple wild rice bowl would be the way to go.
And, I was right. The rice was a hit. The sauce is salty, sweet, and barely spicy. As is, this is a super fast meal. You just stir in the greens, seeds and edamame at the end. There’s no need to take out another pot or pan, which makes it a great weeknight meal. If you want something more substantial, adding some tofu, shrimp or white fish to the top of this would be great. I may even make a version with some roasted squash one day when I feel like turning on the oven. For now, this is the perfect base to have in my back pocket. It’s amazing how there can be so many recipes out there on the web and yet there are so many times when I am totally stumped for what we should eat for dinner. Thankfully, as long as I have some wild rice tucked away in the pantry, I can pull together a version of this. It’s the perfect pantry dinner.
If you feel like something slightly more substantial (and don't mind turning on the oven or dirtying another pan!) this would be great with some tofu, roasted squash, shrimp or white fish added to the top.
Cook rice, according to instructions, until tender. Drain.
Mix in spinach, arugula and watercress and cover pot until wilted.
Mix in pumpkin and sunflower seeds, edamame and avocado.
In a small bowl mix together miso paste, maple syrup, chilli paste, lemon and garlic. Taste and adjust seasoning.
Slowly add the dressing to the rice, tasting as you go (you may want to use all of it, or less).
Miso Maple Wild Rice Bowl was last modified: October 3, 2015 by