with Wild Rice and Spicy Mayo Drizzle
Ingredients: Tilapia fillet • Sweet bell pepper • Wild rice medley (parboiled rice, wild rice) • Cucumber • Red cabbage • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Rice vinegar (rice vinegar, sugar, salt) • Sesame oil • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy).
Allergens
Utensils
Tags
Tilapia
300 g
Wild Rice Medley
0.5 cup
Red Cabbage, shredded
56 g
Mini Cucumber
1 unit(s)
Seasoned Rice Vinegar
1 tbsp
Sesame Oil
1 tbsp
Crispy Shallots
28 g
Miso Broth Concentrate
1 unit(s)
Spicy Mayo
2 tbsp
Sweet Bell Pepper
1 unit(s)
Butter
0.5 tbsp
Sugar
0.5 tsp
Salt
0.375 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- In a medium pot, combine wild rice medley, 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/8-inch slices.
- Halve cucumber lengthwise, then cut into 1/4-inch half-moons.
- To a medium bowl, add cabbage, vinegar, half the sesame oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then toss to coat. Set aside.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat tilapia dry with paper towels. Season with salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted.
- Add tilapia. Cook for 2-3 min per side, flipping halfway, until golden and cooked through.**
- While tilapia cooks, in a small bowl, add miso broth concentrate, 1/4 tsp (1/2 tsp) sugar and 2 tbsp (4 tbsp) water, then stir to combine.
- In another small bowl, add spicy mayo and 1 tsp (2 tsp) water, then stir to combine.
- When tilapia is done, transfer to a plate.
- Remove the pan from heat, then add miso mixture. Warm for 30 sec-1 min, stirring often, until mixture thickens slightly.
- Using 2 forks, flake tilapia into bite-sized pieces.
- Return tilapia to the pan with miso sauce, then gently toss to coat.
- Drizzle remaining sesame oil over top of rice. Season with salt and pepper, then fluff with a fork.
- Divide rice between bowls. Top with cucumbers, cabbage, peppers and tilapia.
- Drizzle any remaining vinaigrette from cabbage bowl over veggies.
- Drizzle bowls with spicy mayo, then sprinkle crispy shallots over top.
610
kcal
Calories
29
g
Fat
9
g
Saturated Fat
57
g
Carbohydrate
9
g
Sugar
3
g
Dietary Fiber
36
g
Protein
95
mg
Cholesterol
1130
mg
Sodium
0.3
g
Trans Fat
800
mg
Potassium
75
mg
Calcium
2
mg
Iron
with Parsley-Bulgur Tabbouleh Salad and Spicy Hummus
