WILD RICE SALAD

I was not immediately delighted with the dark brown grains. With time, I began to appreciate the earthy and nutty flavour and unusual colour. Its great advantage is its nutritional properties - rich in protein, antioxidants, B vitamins, iron, potassium, manganese and folic acid.

Ingredients:

• 1/2 cup of wild rice
• 1 cup of water
• vegetable bouillon cube

• 100 g of natural tofu
• salt
• pepper
• chili powder
• soy sauce

• 6 medium radishes
• 1/4 of the red onion
• 1 cup edamame beans (frozen)
• parsley
• pine nuts
• a handful of rocket

dressing

• 2 tablespoons of olive oil
• 1 teaspoon lemon peel
• 1 cm of grated ginger root
• 1/4 lemon juice
• 1 cm of chili pepper
• salt
• pepper

Instructions:

1. Pour a glass of water into the pot, add the bouillon cube and bring it to the boil. Add the rice and cook for 20 minutes. Set aside and cover with a lid for another 20 minutes.
2. Dice the tofu, season with salt, pepper, chili and soy sauce. Put aside.
3. Meanwhile, cut the radish, onion and parsley.
4. Fry the tofu in a pan in a little olive oil until golden brown.
5. Boil the edamame beans for about 4 minutes, drain and cool.
6. Prepare a dressing from the above ingredients.
7. In a large bowl, mix all ingredients (except rocket and pine nuts).
8. Serve the wild rice salad on rocket leaves. Sprinkle with pine nuts.