3 cups cooked black rice (1 cup uncooked) – you can substitute other rices if preferred but the black rice has such a lovely flavour to it
1/2 cup chopped walnuts (I also like to use pecans or cashews)
1 cup edamame
1/2 lb. tofu
1 T. soy sauce
Seasonings/herbs as desired: chives, parsley, cilantro, freshly ground pepper, lemon pepper are all good choices – you might find some others too
1/2 to 2/3 cup vinaigrette (see below)
In a large bowl combine the rice, nuts, and edamame. Slice the tofu. I let it drain a bit on some paper towels, even blotting a bit if needed to remove the excess moisture. Cube the tofu and toss with the soy sauce. Add it to the rice mixture and add any chosen seasonings. Toss with vinaigrette and serve.
Vinaigrette: 1 garlic clove, finely minced or pureed (I love to use black garlic here), 1 tsp. finely minced ginger, 3 T. rice vinegar, 1 tsp. soy sauce, 1 tsp. brown sugar, 5 T. olive oil, 2 T. sesame oil, 1 T. toasted sesame seeds Blend all ingredients together until well combined and smooth.
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