Asian Rice Salad

  • Yield: 4 to 6 servings
  • Prep: 1 hour

Ingredients

Rice:
2teaspoons vegetable oil
1 1/2cups brown rice, rinsed and drained
2 1/4cups water
1/2teaspoon salt
3/4cup frozen shelled edamame
Vegetables and Tofu
1cup grated carrots
1cup diced red bell pepper
1/2cup sliced green onion
8ounces Asian Baked Tofu
Dressing:
2tablespoons rice vinegar
1tablespoon vegetable oil
1teaspoon dark sesame oil
1teaspoon wasabi powder, dissolved in an equal amount of water
Garnish:
1tablespoon toasted sesame seeds
1 ripe avocado, sliced or cubed
Salad greens

Instructions

  1. Heat oil in a sauté pan over high heat. Add rice and saute 1 minute, stirring to coat rice with oil. Add water and salt; bring to a boil. Reduce heat to low; cook, covered, 30 minutes. Add frozen edamame. Cover and continue cooking until rice is done, about 15 minutes.
  2. Place carrots, bell peppers and green onions in a large bowl. Whisk together all dressing ingredients and pour over vegetables. Add 8 ounces of Thai Baked Tofu (half the recipe) to vegetables. Add rice and edamame. Sprinkle with sesame seeds and toss. Serve room temperature or chilled on a bed of greens and topped with avocado. Makes about 7 cups.

Reprinted with permission from the Moosewood Collective’s Moosewood Restaurant Favorites (St. Martin’s Press, 2013).