BLACK RICE AND SOY SALAD

Black Rice and Soy Salad image

I've made this salad with Chinese black rice and with Lundberg's Japonica, and both work well. It's a salad high in omega-3 fatty acids and plant proteins - contained in the tofu, edamame and rice - and it packs well in a lunch box. Whichever type of rice you use, just follow the cooking instructions on the bag.

Provided by Martha Rose Shulman

Categories weekday, salads and dressings, main course

Time 5m

Yield Serves six

Number Of Ingredients 9

Ingredients

3 cups cooked black rice 1 cup uncooked
1 red bell pepper, diced
1/3 cup walnut pieces
1 cup edamame
1/2 pound tofu
1 tablespoon soy sauce
2 tablespoons minced chives
1/4 cup chopped cilantro
1/2 to 2/3 cup (to taste) sesame ginger vinaigrette

Steps:

In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame.
Slice the tofu about 1/2 inch thick, and blot with paper towels. Cut into 1/2-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro.
Just before serving, toss with the vinaigrette.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 440 milligrams, Sugar 3 grams, TransFat 0 grams