Wild Rice Salad with Ginger-Miso Dressing

For the next three weeks, I am going to follow the 21 Day Cleanse Program in Kris Carr's, Crazy Sexy Diet.  Now, this isn't a giant step for me because I already juice daily, I grow my own wheatgrass and drink 2-4oz daily, I drink two liters of water daily, I don't drink alcohol or caffeine, I don't consume refined sugars or junk food, and I exercise on a regular basis.  What is new for me and what will be very difficult is to remove all gluten from my diet and to incorporate a lot more raw foods.  The book recommends an 80/20 ratio of raw to cooked foods, but I don't think I can do that and so I'm going for a 60/40 ratio.  As a chef you cook with your senses, the smell or sound of something sizzling in a pan, or the sight of something caramelizing on the stove to know when it's done.  I enjoy "cooking" food and so it will be very hard to break away from that mindset, even for three weeks!  So the goal will be to incorporate a lot more raw dishes to the mix, but I will still be firing up the stove as well. 

Finally, I always find it exciting to learn new cooking methods and so I'm looking forward to learning how to bake gluten free and also to prepare raw foods that are not only pleasing to the eye and palate, but are also satisfying as well.  I may use some of the recipes in the book and if I do, I will acknowledge the author.  But hopefully, I'll get my creative juices flowing and come up with some really tasty dishes.  I'm sure that there will be a few disasters along the way, especially when it comes to "gluten fee" baking, but hang in there with me, I'll eventually get the hang of it! 

Also, you're welcome to follow along with me and read my posts during the next three weeks, but if you're not into this type of program, then check back at the end of the month--I'll still be posting!  Below is what I made for dinner tonight...Wild Rice Salad with Ginger-Miso Dressing.  It's not raw, but it's really good for you and delicious too!

Ingredients:
(Serves 2)

1 cup brown basmati rice
1/2 cup wild rice
1 lb organic tender baby asparagus (or you could use baby bok choy)
1 2" piece of ginger, peeled and sliced in thin strips
2 tbsp minced fresh parsley
Canola cooking spray

Method:

• Bring two cups of filtered water to a boil in a small sauce pan, add brown rice, cover, reduce heat to medium-low and cook for 35 minutes.  Remove from heat and let sit for 10 minutes before fluffing with a fork.
• In another small sauce pan, bring two cups of water to a boil, add wild rice, reduce to medium-low and cook until tender and grains start to puff open, about 20-30 minutes.  Remove from heat, drain off excess water and set aside.
• Remove thick bottoms from asparagus and slice stalks on a bias 2-3" in length.  Place in a steamer basket and steam for 1-2 minutes max.  You really want them to be crisp.  Rinse under cold water to stop cooking, drain really well and set aside.
• Spray a small saute pan with cooking spray and add sliced ginger.  Cook until crisp, a couple of minutes, stirring to avoid burning.  Remove from heat and set aside.

Ginger-Miso Vinaigrette:

2 tbsp white or mild organic miso paste
2 tbsp low-sodium tamari  sauce
1 1/2 tsp grated fresh ginger root
1 tbsp sesame oil
2 tbsp filtered water
Juice of 1 lime
Black pepper to taste

Method:

• Add all ingredients to a bowl and whisk to combine.

Assembly:

• In a medium bowl, toss together brown rice, and wild rice until combined.
• Portion out rice into serving bowls and top with steamed asparagus spears. 
• Spoon over vinaigrette and top with crispy ginger and minced parsley.