It's been a while since I posted a recipe, so I thought I would share what we had for dinner last night - Fiddlehead Brown Rice Salad.
It is a surprisingly filling meal, considering that it is a vegetarian dish and consists of mostly salad greens.
It is a family favorite, and pretty quick and easy. Don't be put off by the tofu (if you don't like/haven't ever tried tofu) - it is really delicious and it takes on the flavors of the vinaigrette and soy sauce.
The recipe is from the Fiddlehead Cookbook - my absolute favorite, well used source for recipes from this one to Whole Wheat Bran Bread, Pasta Greta Garbo, and my go-to vinaigrette recipe.
Brown Rice Salad
2T vegetable oil
1/2 cup diced onion
1/2 cup diced green pepper (I use red pepper or sliced mini peppers for color)
1/2 cup thinly sliced mushrooms
2 1/4 cups cooked brown rice
2/3 cup diced firm tofu (4 ounces)
1/2 cup Fiddlehead vinaigrette ( or other good vinaigrette dressing) -DIVIDED
2 tsp. tamari or soy sauce
4 cups clean and torn fresh romaine lettuce
2/3 cup grated cheddar cheese
fresh tomato slices or wedges
1 cup alfalfa sprouts (I always forget them at the store!)
I add avocado wedges to mine but the recipe doesn't call for them
1. To prepare salad: Heat oil in a large deep pan over high heat. When oil is hot, add onion, peppers and mushrooms and cook, stirring frequently with a wooden spoon, until they are tender but not browned.
2. Add cooked rice, stirring until thoroughly combined and hot.
3. Gently stir in tofu, 1/4 cup vinaigrette, and soy sauce until well combined and warmed.
4. Make a green salad with the lettuce tomatoes and avocado (if using), and toss with the remaining 1/4 cup of vinaigrette. Serve on salad plates with a generous serving of the hot rice salad over the greens. Garnish with grated cheese and sprouts (if using).
This is a wonderful combination of sour and salty and warm and cool. We absolutely love it! Any leftover rice salad is great for lunch the next day, with or without the greens.