Brown Rice Salad with Asian dressing

Recipe by Cook's Hideout

I’m a big fan of grocery shopping. I get so excited and giddy going to a well stocked grocery, be it a road-side farmers market or a high-end grocery chain. So when I heard about the new Whole Foods that opened in Bergen Mall in NJ, I absolutely had to go there. My colleague was singing praises about their freshly made bread and muffins and also about their food bars with salads, pastas and also Indian dishes. I dragged my husband this past weekend and he was quite impressed with the size of the store and also the variety of...

Ingredients

• 1 cup brown rice
• 2 carrot (– medium, grated)
• 15 oz. can black beans (, shelled – (thawed if frozen))
• 1 red pepper (– small, finely diced)
• 4 onions (– both greens and whites chopped)
• 1 pkg Tofu (Baked – diced into ½“ cubes (I used store-bought baked Oriental style tofu; if you have time marinate and bake your own tofu))
• 1 tbsp ginger (- finely grated (I use my handy-dandy zester))
• 1 clove garlic (- finely minced)
• 2 tbsps rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp Sriracha ((or any other hot sauce) (or more to taste))
• 1 tsp sesame oil (Toasted)
• 1 tbsp canola oil ((optional))
• to taste Salt Pepper (&)

Method

1. Cook brown rice with 2 cups of water. Let cool completely.
2. In the mean time make the dressing by whisking all the ingredients together.
3. When rice is cool enough, add all the veggies, tofu and dressing. Season with salt and pepper.

View the recipe instructions at Cook's Hideout