The Bomb Rice Salad
Caitlin Leiweke
A favorite make-ahead dish that is perfect for lunch. I make a big batch and eat it for lunch all week, sometimes with a fried egg on top.
ingredients
- 1 cup of loosely packed wild nori seaweed
- 12 ounces extra firm nigari tofu
- 2 medium shallots, finely chopped
- 2 cups pecans, chopped and toasted
- 1 cup loosely packed cilantro leaves/stems, chopped
- 1/2 cup raisins
- 2 cups cooked brown rice
- 2 cups cooked wild rice
- grated zest of 1 lemon
- fresh ginger, cut into 1-inch cube, peeled and grated
- 2 tablespoons honey
- 1/2 teaspoon cayenne
- 1/3 teaspoon fine-grain salt
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup unseasoned brown-rice vinegar
- 1/3 cup shoyu sauce
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons toasted sesame oil
directions
- 1
Preheat oven to 300 degrees. Toast nori for 7-10 minutes, or until crisp. Let cool, then crumble and add to a large bowl.
- 2
Drain the tofu, pat dry and cut into rectangles 1/2 thick, 1 inch long. Cook the tofu in a dry nonstick skillet over medium-high heat for a few minutes until browned on one side. Rotate slices and continue cooking until tofu is golden and bouncy. Let cool, then cut rectangles into cubes. Add to the bowl with the seaweed.
- 3
In the meantime, make the dressing by combining the zest, ginger, honey, cayenne, salt, lemon juice, vinegar and shoyu in a food processor or blender. With the machine running, drizzle in the oils.
- 4
Toss shallots, pecans, cilantro, crumbled nori, raisins and rice with dressing in a large bowl. Salt to taste.
notes
Originally from 101cookbooks.com
Source: Caitlin Leiweke
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