I’ve made this salad with Chinese black rice and with Lundberg’s Japonica, and both work well. It’s a salad high in omega-3 fatty acids and plant proteins — contained in the tofu, edamame and rice — and it packs well in a lunch box. Whichever type of rice you use, just follow the cooking instructions on the bag.
Ingredients
- 3 cups cooked black rice 1 cup uncooked
- 1 red bell pepper, diced
- ⅓ cup walnut pieces
- 1 cup edamame
- ½ pound tofu
- 1 tablespoon soy sauce
- 2 tablespoons minced chives
- ¼ cup chopped cilantro
- ½ to ⅔ cup (to taste) sesame ginger vinaigrette
- Nutritional Information
Nutritional analysis per serving (6 servings)
223 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 4 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 8 grams protein; 440 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves six
Preparation
- In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame.
- Slice the tofu about 1/2 inch thick, and blot with paper towels. Cut into 1/2-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro.
- Just before serving, toss with the vinaigrette.
- Advance preparation: The rice will keep in the refrigerator for three or four days, and it freezes well. The salad can be assembled several hours before serving, but don’t toss the tofu with the soy sauce until you’re ready to serve it. If you want the rice to be extra flavorful, toss it with the dressing and marinate for a few hours. You can even freeze it in the dressing.
5 minutes
Dining and Cooking