I know I ALWAYS seem to be harping on this…but a little prep goes a long way. Wild rice has a long cooking time (aka 45 minutes = FOREVER). Way too long for me on a weeknight. So prepped wild rice made pulling this salad together a SNAP (peas included). Not only was it delish, extras for lunch (smartypants) – the kids really liked it (for real – my kids really do eat the stuff I post!). Picky kids? Just keep trying…if you give them alternatives of COURSE they won’t eat it…keep trying! I served this with chicken but I think it’d be equally awesome to marinate & fry/ grill tofu for my vegan Crew!
For the salad:
3T sesame oil
5T rice wine vinegar
5T Bragg All Purpose Seasoning
1/2t garlic powder OR 1-2 minced cloves
1/2t ginger powder OR 1T fresh minced ginger
2C cooked wild rice
2C broccoli florets
1 red pepper, chopped
2 green onions, chopped
1C snap peas, chopped
Toasted sesame seeds to garnish
Mix the dressing ingredients & whisk together. Add in rice & veg & mix. Let sit while you cook the chicken.
For the chicken/ tofu:
1T sesame oil
1T rice wine vinegar
1T Bragg All Purpose Seasoning
1/2t garlic powder OR 1-2 minced cloves
1/2t ginger powder OR 1T fresh minced ginger
2 chicken breasts (or 1-2 packages of tofu – depending on your desire for leftovers)
Cut each breast in 1/2 (portion) OR chop the tofu into cubes. Marinate in dressing until the grill/ pan is hot. Cook until juice runs clear. We started ours on the grill, ran out of propane then finished in a non stick pan.
I layered 2C salad with the chicken & sprinkled with the sesame seeds.