Ingredients:
3 cups cooked short grain brown rice (still hot)
1 package firm marinated (flavored) tofu, chopped
1 medium red bell pepper, diced
4 green onions, thinly sliced
1 jalapeno, finely diced
1/3 cup balsamic vinaigrette (bottled or home-made), separated
1 carrot, grated
5 oz. mixed baby greens
salt and pepper
Directions:
Cook rice according to package directions. While rice is cooking, prepare vegetables and tofu and place into large bowl. In second bowl, toss greens and carrot with about 1/4 of dressing to lightly coat. Add hot rice to veggie/tofu mixture and add remaining vinaigrette, toss to coat. Serve rice salad, still warm, on top of greens.
Additions/Variations:
This salad has a lot of potential for accommodating different flavors and cuisines. Add chopped tomatoes, hot pepper, lime juice, cumin, garlic, and black beans for a Mexi-rice salad; substitute soy sauce, ginger, garlic, sesame oil, tofu, and Asian veggies for another twist. I may try shaved coconut, chicken, and a touch of curry powder. MMMM.
— AmandaCarr
Comments
tag your recipe!
Your recipe will appear automatically under one of the side menus by adding one or more of these tags:
appetizers breakfast breakfast-eggs desserts desserts-tips desserts-web drinks drinks-hot drinks-summer drinks-wine drinks-na meat-beef meat-pasta meat-pork meat-poultry meat-web salads-green salads-green salads-vegetable salads-bean salads-hearty salads-meat salads-dressings seafood sides-vegetable sides-starchy sides-bean sides-web soups soups-web meatless-beans meatless-pasta meatless-rice meatless-soups meatless-soy meatless-vegetable meatless-web
chinese indian italian korean mexican middle-eastern spanish tips
spring summer fall winter
help
To edit this wiki, make sure you are signed in and then click "edit" at the bottom of the page.
To create a link to another page, copy and paste this code into the editable window:
[[[page-title| Link Text]]]
If the final link appears in blue, you have correctly established a link.
I made this to go with Amanda's Honey Mustard Salmon. For me it served as the main course. I LOVED IT. It's pretty easy, even the first time. And I imagine it will be even easier now that I know what to do. I feel like not only will I make this again, but it could become a staple. The presentation is also very nice, which means that it would be a good dish for company. I imagine some cheese on the side or as an appetizer would be ideal. Or perhaps some soup. Yes, soup.
While I was preparing everything, I began to go back and forth about whether to use balsamic vinaigrette, which I am not always fond of, or do a soy sauce/sesame oil thing. After having made it, I agree with Amanda that it can accommodate a variety of styles. But I wanted to make it according to the recipe the first time around.
So somewhat reluctantly, I went with the balsamic. Do I have balsamic dressing on hand? I surely do not. So I made some that turned out pretty good, although I can't really give you a recipe since I just kept adding things until I thought it worked. I mixed:
And I did use a good healthy (i.e., unhealthy) amount of salt and sugar. Which, having tasted the before and after, I strongly encourage. I'm also glad I watered down the dressing because I think this salad tastes better with only a mild balsamic flavor.
Well, I went shopping for this meal at Stop and Shop. And I came against a few obstacles. Most importantly, S&S does not sell this kind of flavored tofu. So I was really on my own here. I decided to get some tempeh and hope for the best. I was rewarded in this hope! Here's how I prepped it:
Brown Rice Salad with Tempeh
I thought this was really tasty. Try it!
Another S&S roadblock: there was no short-grain brown rice in the rice section. No, I had to go to the health section to even get a glimpse of it. But then I also found some in the wholesale bins at the very back of the store. So panic not if you are in a regular grocery store and can't immediately find it. I cooked 1 cup dry rice/2 cups water and it came out very well.
This was a great meal. Thanks for posting it! It was sweet and very spicy from the jalapeno and green onions. I will make again, perhaps often!