With a little advance preparation, this spicy salad can be made in 30 minutes. You can cook the two kinds of rices together for this spicy Asian salad if you soak the red rice for an hour first. The antioxidant-rich pigment from the red rice will bleed into the white rice, turning it an attractive pale rusty color, which is nice. The marinade and the rice will keep for about 3 days in the refrigerator. The baked tofu will also keep, in the marinade, for a couple of days.
Category: not set
Cuisine: not set
1/2 cup red rice soaked for 1 hour and drained
1 cup basmati or jasmine rice rinsed
2 1/2 cups water
Salt to taste (I use about 3/4 teaspoon)
1/2 cup chopped cilantro
1/2 cup lightly toasted unsalted peanuts chopped (about 2 ounces)
1 cup English peas steamed for 5 minutes if using fresh, thawed if frozen
1 bunch green onions or chopped, or 1/4 cup chopped chives
1 to 2 serrano chiles or bird chiles minced
Romaine or leaf lettuce for the platter or plates
1 avocado sliced, avocado for garnish (1 avocado)
Black sesame seeds for garnish
1/2 tablespoon minced ginger
2 tablespoons soy sauce preferably tamari
1 14-ounce block of organic extra-firm tofu (find
1 garlic clove minced
1/2 tablespoon minced shallot
1/2 teaspoon cumin seeds lightly toasted and ground
1/8 teaspoon of cayenne
1 tablespoon honey or agave nectar
2 tablespoons plus 2 teaspoons fresh lime juice
3 tablespoons toasted peanut oil
3 tablespoons grapeseed grape seed oil or canola oil (use 6 tab
Chopped cilantro (whatever is left of the bunch y
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