This recipe comes from Changing Seasons Macrobiotic Cookbook, which a very generous friend gave me! Fried Wild Rice with Tofu and Vegetables dark sesame oil 1/2 cup onion, diced 1/2 cup clelery, diced 1 cup cabbage, cut into 1-inch chunks 4 to 5 cups cooked wild rice, (leftover rice works very well in this dish) 1 cup fresh tofu shoyu soy sauce 1 Tablespoon chopped parsley Heat a small amount of dark sesame oil in a skillet. Add onions and saute 1-2 minutes. Add celery, cabbage and wild rice. Crumble tofu and place it on top. Cover skillet, reduce flame to very low, and simmer until vegetables are tender and tofu is light and fluffy. Add a small amount of shoyu soy sauce. Cook 2-3 more minutes. Mix. Place in a serving dish and garnish with chopped parsley. Source: Changing Seasons Macrobiotic Cookbook: Cooking in Harmony With Nature by Aveline Kushi, Wendy Esko
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