Name: Black Rice Salad with Tofu and Apple
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 1 ½ cups (375 ml) water; 1 cup (200 g) black rice, rinsed and drained; ¼ cup (60 ml) olive oil; 3 tbsp (45 ml) apple cider vinegar; 2 tsp (10 ml) honey; 1 tsp curry powder; 2 carrots, thinly sliced on an angle; 2 tbsp (30 ml) olive oil; 3/4 lb (340 g) firm tofu, diced; 1 tbsp (15 ml) honey; 1 tbsp (15 ml) apple cider vinegar; 2 cups (50 g) baby spinach; 1 small Cortland apple, unpeeled, cored and cut into small dice; 3 tbsp roasted pumpkin seeds; 3 tbsp chives, cut into pieces 1/2 inch (1.5 cm) long

Preparation

Rice
- In a pot, bring the water and rice to a boil. Season with salt. Reduce the heat to low. Cover and cook for 40 minutes or until the water has been completely absorbed by the rice. Let rest for 5 minutes. Fluff the grains of rice with a fork. Let cool.
Dressing
- In a large bowl, whisk together all of the ingredients. Season with salt and pepper.
Salad
- In a large non-stick skillet over medium-high heat, brown the carrots in half of the oil for 3 minutes. Place in the bowl of dressing.
- In the same skillet, lightly brown the tofu in the remaining oil for 4 minutes. Add the honey and vinegar. Let reduce completely until the tofu is nicely caramelized. Add to the bowl of dressing. Let cool.
- Add the rice and spinach to the bowl of dressing. Mix well. Adjust the seasoning. Transfer to a serving dish. Top with the apple, pumpkin seeds and chives.

Black Rice Salad with Tofu and Apple

Categories

Ingredients

Rice

Dressing

Salad

Preparation

Rice

Dressing

Salad

Personal Note