Wild Rice Salad with Tofu, Peas and Carrot Recipe by Chef Ganesh Teli, Culinary Director, MonkeyBox

Ingredients:

  • 50 g Wild Rice (raw)
  • 50 g Tofu (cubed, seasoned)
  • 20 g Peas (boiled)
  • 20 g Carrots (diced)
  • 20 g Shallots (chopped)
  • 5 ml Sesame Oil
  • 5 ml Rice Vinegar
  • 4 cups water
  • 4 g Ground Pepper
  • 3 g Salt

Method:

  • To cook the wild rice, bring 50 g raw wild rice and 4 cups water to boil in a medium-size saucepan. Reduce heat to maintain a gentle simmer, cover with a tight-fitting lid and cook until tender (approx. 45 – 55 minutes). Drain out the water if required.
  • In a large bowl, whisk oil, vinegar, salt, and pepper.
  • Add wild rice, tofu, shallots, peas, and carrots. Mix well and serve in a bowl.

Nutritional Information (Per Serving)

Serving Size: 100 g (approx.)

  • Calories: 150 kcal
  • Carbohydrate: 25 g
  • Fiber: 1.02 g
  • Sugar: Nil
  • Protein: 4.6 g
  • Fat: 5 g
  • Iron: 0.62 mg
  • Calcium: 15.75 mg
  • Sodium: 607 mg

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