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Recipe Card
ingredients
- 2 cups U.S.-grown wild rice blend
- 2 1/4 cups water
- 2 1/2 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 red bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- 2 summer squash, sliced `
- 2 cups mushrooms, washed and sliced
- 1 block extra firm tofu, cubed
- 1 1/2 teaspoons sesame oil
- 1 teaspoon freshly ground black pepper
- 2 cups shredded carrots
- 4 radishes, sliced `
- 2 mini cucumbers, thinly sliced into ribbons
- 2 green onions, sliced
- 6 cups power greens salad mix
- 1 bottle ginger dressing
Method
Step 1
In an instant pot add wild rice, water, 2 tablespoons olive oil and 1 teaspoon kosher salt. Turn the instant pot on and hit the manual button and change the time to 30 minutes. Once the rice time is up, let the instant pot natural release for 15 minutes then turn the vent knob to venting position before removing the rice from the instant pot.
Step 2
Preheat oven to 420°F.
Step 3
On a parchment lined baking sheet add red and orange bell peppers, summer squash, mushrooms and tofu to the baking sheet in rows not mixing everything together. Drizzle remaining olive oil and sesame oil over the top and sprinkle remaining salt and ground pepper. Gently massage the oils, salt & pepper into the vegetables and tofu. Bake for 15 minutes or until vegetables are roasted and tofu has developed a slightly browned, crisped exterior. Remove from the oven and add to a platter to serve.
Step 4
Once rice is done cooking, add to a bowl. Set out carrots, cucumber ribbons, radishes, green onions, power greens, and ginger dressing. Let everyone create their own bowls and enjoy.