Ingredients
- 1 1/3 cups uncooked wild rice
- 4 cups chicken or vegetable stock
- 4 medium carrots, quartered and sliced thin
- 2 stalks celery, sliced thin
- 1 leek, sliced thin
- 1 3-inch piece daikon, halved and cut into thin strips
- 1 small purple-top turnip, peeled, halved, and cut into thin half-circles
- 1 cup thinly cut cabbage
- 4 tablespoons rice vinegar
- 2 tablespoons sunflower (or other mild) oil
- 1/2 teaspoon sesame oil
- 4 cloves garlic, finely chopped
- 1 tablespoon finely grated ginger
- 1 tablespoon barley miso (we found a great 3-year dark handcrafted right in Conway, MA by South River. Organic too!)
- 1/2 teaspoon crushed red pepper
Directions
- Bring the chicken stock to a boil in a medium pot, add the rice and return it 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, bring a large fry pan up to a medium heat and add 1 tablespoon of sunflower oil and all of the sesame oil, then toss in the carrots, celery, leek, daikon and turnip and get a nice brown on them. If they begin to get too dark, turn down the heat and cook them until they’re al dente.
- When the veggies are cooked, add in the cabbage. It’s cut nice and thin so it should soften up quickly.
- While that’s cooking, in a large bowl, whisk together the vinegar, garlic, remaining tablespoon of sunflower oil, ginger, miso and crushed red pepper until blended.
- When the rice is cooked, add it to the pan with the vegetables (or, if you’re out of space in the pan you can do this in a large serving or mixing bowl) and pour in the dressing, stirring to incorporate all ingredients.