Kung Pao Wild Rice Salad

This savory salad is dressed with a kung pao sauce made with tamari, chili-garlic sauce, white miso paste, apple-cider vinegar, and lots of fresh garlic and ginger.

By Robin Asbell | Experience Life

Makes 4 servings
Prep Time 15 minutes
Cook Time 60 minutes

Ingredients

1 cup wild rice, rinsed and drained
3 cups water
2 tsp. sea salt, divided
2 cups chopped broccoli florets
2 cups diced sweet potato
1 red or orange bell pepper, sliced
3 tbs. extra-virgin olive oil
1 tsp. freshly ground black pepper
1 cup walnuts, coarsely chopped
1 cup shelled edamame, thawed if frozen

Kung Pao Sauce

¼ cup tamari, coconut aminos, or soy sauce
2 tbs. apple-cider vinegar
2 tbs. honey
1 tbs. chili-garlic sauce
1 tbs. white or yellow miso paste
½ tbs. extra-virgin olive oil
2 cloves garlic, minced
½ tbs. minced fresh ginger

Directions

STEP 1

Heat oven to 375 degrees F.

STEP 2

Add the wild rice, water, and 1 teaspoon of the sea salt to a large saucepan. Bring to a boil, then lower the heat to a simmer, cover, and cook until the rice is tender, about 45 minutes. Add more liquid if needed.

STEP 3

While the rice cooks, add the broccoli, sweet potato, bell pepper, olive oil, pepper, and remaining salt to a large bowl. Stir to coat the veggies, then spread the mixture in a single layer on a sheet pan. Bake for 45 minutes, stirring once halfway through.

STEP 4

While the veggies cook, make the kung pao sauce. In a small bowl, whisk together the tamari, vinegar, honey, chili-garlic sauce, and miso paste.

STEP 5

Place a small skillet over medium heat and add the ½ tablespoon of olive oil. Add the minced garlic and ginger, and cook until fragrant, about 30 seconds. Pour the garlic and ginger into the sauce mixture and stir to combine.

STEP 6

Wipe out the skillet, then use the same skillet to toast the chopped walnuts over medium-low heat until fragrant, about three to five minutes, stirring occasionally.

STEP 7

Once the rice is cooked, drain any excess liquid. In a large bowl, mix the rice, roasted vegetables, edamame, and sauce. Stir in the walnuts and serve.

Photography: Terry Brennan; Food Stylist: Betsy Nelson

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