Elegant Vegan Nordic Feast: Creamy Wild Rice Porridge & Delightful Lemon Dill Tofu

Allergens

Soy (tofu), tree nuts (almond milk)

Ingredients

• 1 cup wild rice (uncooked)
• 2 cups water
• Pinch of salt
• 1 small yellow onion, diced
• 1 tablespoon olive oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 cup almond milk (unsweetened)
• Freshly ground black pepper, to taste
• 1 block firm tofu (14 oz), pressed and drained
• 2 tablespoons lemon juice (freshly squeezed)
• 1/4 cup fresh dill, chopped
• Salt, to taste

Instructions

1. Rinse the wild rice under cold water and drain. In a medium saucepan, combine the rinsed wild rice with water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 40 minutes or until tender. Drain any excess liquid and set aside.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 4 minutes. Stir in ground cumin and coriander, cooking for another minute to release the spices' aroma.
3. Gradually pour almond milk into the skillet with the onions and spices, stirring constantly to combine. Add cooked wild rice, season with black pepper, and cook for an additional 5 minutes or until heated through. Remove from heat and set aside.
4. In a separate bowl, crumble the pressed tofu. Mix in lemon juice, chopped dill, and salt to taste. Set aside.
5. To serve, divide the wild rice porridge evenly among four plates. Top each with an equal portion of the lemon dill tofu. Garnish with additional fresh dill sprigs if desired.

Chef’s Insight

The combination of earthy, nutty wild rice and creamy almond milk creates a unique base for this vegan dish. The zesty lemon dill tofu adds a pop of color and fresh flavor that complements the rich porridge perfectly.

Notes

Feel free to adjust seasonings to taste. - For added texture, consider toasting the wild rice before cooking.