Saturday, March 4, 2017
Black Rice and Soy Salad With Asian Dressing
Martha Rose Shulman
Time 5 minutes
Yield Serves six
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.
Featured in: Put Away The White Rice.
3 cups cooked black rice 1 cup uncooked
1 red bell pepper, diced
1/3 cup walnut pieces
1 cup edamame
½ pound tofu
1 tablespoon soy sauce
2 tablespoons minced chives
¼ cup chopped cilantro
½ to 2/3 cup (to taste) sesame ginger vinaigrette
1. In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame.
2. 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.
3. 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.
Nutritional information per serving
389 calories; 2 grams saturated fat; 10 grams polyunsaturated fat; 11 grams monounsaturated fat; 0 milligrams cholesterol; 31 grams carbohydrates; 4 grams dietary fiber; 208 milligrams sodium (does not include salt to taste); 11 grams protein