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Wild Rice Salad Recipe with Nori (Karengo)

Wild Rice Salad Recipe with Nori (Karengo)

Course: MainDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

This Wild Rice Salad recipe with Nori (Karengo) added is a full meal, packed with essential nutrients for good health. Nori is also known as karengo in NZ. It adds flavour and wonderful rich colour to the plate.

Ingredients

  • ½ cup Nori (Karengo) Fronds

  • 100g extra firm tofu

  • 1 spring onions, chopped

  • ½ cup pecans, toasted

  • bunch coriander leaves, chopped

  • 3 cups cooked wild rice (alternatively, brown or red rice)

  • Dressing:
  • 2 tbsp olive oil

  • 2 tbsp sesame oil

  • 1/3 cup shoyu

  • ¼ cup rice vinegar

  • 1 tbsp lemon juice

  • zest of one lemon

  • 2 tbsp honey

  • 1 tsp fresh ginger, grated

  • Kelp Salt & cayenne to taste

  • Optional – Furikake seasoning to garnish

Directions

  • Drain the tofu, pat dry and cube. Cook in an oiled pan over medium high heat until the tofu is firm, golden and bouncy. Set aside.
  • Make the dressing by combining all ingredients.
  • To assemble, first mix together the spring onion, pecans, coriander leaves, crumbled seaweed and the wild rice with a generous amount of dressing. Combine well and add the cooked tofu.
  • Toss gently and add more dressing if required.

Notes

  • Garnish with furikake seasoning for added flavour and nutrients.

Nori Seaweed Fronds (Karengo, Dried, Raw, Wild Harvested)- 15g

      This Nori seaweed is tested for contaminants in accordance with the ANZ Food Code. The seaweed is...

Nori Seaweed Fronds, 15g (Karengo, Farmed, Dried, Raw)

    Product of South Korea. Packed in New Zealand. This Nori seaweed is tested for contaminants in accordance with...

Kelp Sea Salt (Naturally Iodized, NZ) – 400g

      The Kelp seaweed in this product has been tested for contaminants according to the requirements in the...
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