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Douglas, Alaska, United States
I have lived in Alaska since 1978, having come to Juneau as a Jesuit Volunteer. I fell in love with Alaska and now live on Douglas Island with my husband and two dogs.

Wednesday, July 11, 2012

It's Time For A Cooking Post: Fiddlehead Brown Rice Salad

Nancy and John Decherney, Deborah Marshall, Susan Brook The Fiddlehead Cookbook

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.


  1. This salad sounds perfect for summer or even a winter meal, thanks! xo

  2. Oh yay Paula as I love brown rice and even have a rice station.


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