Miso & Tahini: Best Flavor Combo Ever!

Somehow I keep forgetting how much I love the flavor of miso. Maybe it’s because I can’t find around here and have to bring it home from an infrequent trip to Whole Foods. Or maybe it’s because I hide the containers way in the back of the fridge so Mr M doesn’t question my buying yet another tub on one of my infrequent trips to Whole Foods Whatever the reason, I’m always happily surprised when something makes me remember the tubs of tangy goodness chilling in the fridge, begging to be used in thick and creamy dips, dressings and sauces.

I’ve shared before how much I love the Cesar Chavez dressing from Appetite for Reduction, and a couple of weeks ago, I made another awesome miso creation, thanks to a post from Emily at the Daily Garnish. Emily’s  sauce used a combo of miso and tahini to bring together a plate of pasta and veggie goodness. I chose to use wild rice instead of pasta in my dish, doubled the amount of ingredients, and added some lemon juice to brighten the flavors. I stuck to the some veggie combo of mushrooms and spinach, but I also added some organic broccoli I had in the freezer. Totally yummy goodness!

I don’t fee comfortable enough calling my changes a ‘new recipe,’ so please check out Daily Garnish for Emily’s recipe, but don’t be afraid to make it your own! I did, and it was delicious!

 

 

Warm Rice Salad

I don’t eat many grains, but when I do, I try to balance them out with a lot of veggies. Last weekend, I was in the mood for wild rice (which, incidentally, is a grass, not a grain) and the rainbow chard looked good at the store, so some kind of rice salad was on the menu. Add in some mushrooms and a few seasonings, and this is what  I came up with.

Warm Rice Salad

Warm Rice Salad

2 cups cooked rice (I used wild rice)

2 bunches greens (I used rainbow chard) – about 4 c chopped

1 med onion, diced

3-4 cloves garlic, minced

16 oz sliced mushrooms (I used crimini)

Cook rice according to package directions while prepping veggies.

Saute onions, garlic and mushrooms in a splash of broth or water, OR begin saute by salting onions, garlic and mushrooms and covering pan with a tight fitting lid until veggies begin to sweat. Saute until mushrooms are tender. Add greens in batches, stirring to incorporate. To help wilt, cover pan for a few minutes between batches. Add rice to mix after all greens have been incorporated. Season as desired. (I used tamari, garlic powder, onion powder, salt, and pepper.)

I got three pretty good-sized servings from this combo – enough to eat for lunch all week. Paired with a veggie burger and a piece of fruit, and I was stuffed until dinner.

If you wanted to make this more of a main dish, add some beans, tofu cubes, seitan, tempeh, or your favorite meat substitute for a protein punch.