I’ve cooked beans with seaweed before, but never rice until one of this week’s work lunches.
It really works very well for this recipe, seasoning the rice and potatoes and adding a subtle flavour.
To make the rice into a lovely protein packed salad, I roasted a mixture of tofu, edamame beans, pumpkin seeds and mushrooms in a tamari and mirin dressing. The combination was really delicious, and fun to eat too with all the interesting textures!
makes 4 servings
for the wild rice
200 g wild rice, rinsed
10 cm x 10 cm piece of kombu seaweed, cut into 8 pieces
3 smallish potatoes, peeled and cut into chunks
for the salad
400 g firm tofu, pressed and cut into 1 cm cubes
150 g edamame beans
300 g mushrooms, cut into nice chunky pieces
4 tbsp pumpkin seeds
2 tbsp mirin
3 tbsp tamari
2 tbsp oil
1 tbsp dried ramsons or 1 clove chopped garlic
Preheat the oven to 210 degrees c.
If you have a rice cooker, put the wild rice, potatoes, and kombu into the pot along with water according to the machine instructions (about 0.5 l) and set it off cooking. Mine took around 40 minutes for the rice to be cooked through but still with a bit of texture.
If you’re using a saucepan, cook the wild rice as you would brown rice, adding the potatoes after around 15 minutes.
Mix the mirin, tamari, oil, ramsons and black pepper in the corner of a large roasting tray.
Tip in the tofu, mushrooms, edamame and pumpkin seeds and toss everything together well. Work quickly before the pesky tofu and mushrooms soak up all the dressing!
Roast for 25 minutes, until the tofu and mushrooms are browned in places and the edamame beans are starting to wrinkle.
The dressing, and liquid released by the mushrooms as they cook should have almost evaporated.
Remove the seaweed from the rice and mix with the vegetables and tofu. If you’re eating it for work lunches remember to cool the rice as quickly as possible and get it into the fridge.