Black Rice and Soy Salad
Updated June 8, 2021
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups cooked black rice 1 cup uncooked
- 1red bell pepper, diced
- ⅓cup walnut pieces
- 1cup edamame
- ½pound tofu
- 1tablespoon soy sauce
- 2tablespoons minced chives
- ¼cup chopped cilantro
- ½ to ⅔cup (to taste) sesame ginger vinaigrette
Nutritional analysis per serving (6 servings)
226 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 32 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 9 grams protein; 440 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the rice, diced bell pepper, walnut pieces and edamame.
- Step 2
Slice the tofu about ½ inch thick, and blot with paper towels. Cut into ½-inch dice, and toss with the soy sauce. Add to the rice along with the chives and cilantro.
- Step 3
Just before serving, toss with the vinaigrette.
- Advance preparation: The rice will keep in the refrigerator for three or four days, and it freezes well. The salad can be assembled several hours before serving, but don’t toss the tofu with the soy sauce until you’re ready to serve it. If you want the rice to be extra flavorful, toss it with the dressing and marinate for a few hours. You can even freeze it in the dressing.
Private Notes
Comments
where is the recipe for the vinaigrette?
Oh, this is wonderful! I love black rice so this was a must-try. I used the NYT recipe for sesame ginger vinaigrette. I tripled it for a crowd of hungry farmers at my local farmers' market. I think I'm going to add nutritional yeast to the dressing next time to approximate Montreal's Aux Vivres dragon sauce.
Great recipe - the photo makes it look like a little side dish but it is a very satisfying main dish salad. Lots of texture and flavors. Didn’t have edamame, so used steamed sugar snaps, cut into 1/2 inch lengths. Not sure why there is no link to the vinaigrette but you can find the recipe on the site.
In a used-what-I-had situation, I subbed brown rice for black, pecans for walnuts, and baked the tofu in a stir fry sauce w/cornstarch. Added a splash of the stir fry sauce to the ginger sesame dressing for complexity and it was delicious - served room temp. Wasnt clear on the purpose of the uncooked rice, so I ignored that bit.
I think it is meant to say (poorly) that 1 cup uncooked rice yields 3 cups cooked rice
Great recipe - the photo makes it look like a little side dish but it is a very satisfying main dish salad. Lots of texture and flavors. Didn’t have edamame, so used steamed sugar snaps, cut into 1/2 inch lengths. Not sure why there is no link to the vinaigrette but you can find the recipe on the site.
Oh, this is wonderful! I love black rice so this was a must-try. I used the NYT recipe for sesame ginger vinaigrette. I tripled it for a crowd of hungry farmers at my local farmers' market. I think I'm going to add nutritional yeast to the dressing next time to approximate Montreal's Aux Vivres dragon sauce.