Filed Under: Side, simmer, Under 20 Mins, Vegetables, vietnamese

Hearty Brown Rice Salad

Brown rice paired with beans creates a complete protein that's vital for vegetarians.

April 8th, 2012

Recipe by LeeAnne Wright
Photography by James Tse
Food styling by Ian Muggridge

Prep Time
20 minutes
  • 6 cups water
  • 1/4 ounces dried shiitake mushrooms
  • 2 tablespoons finely chopped ginger
  • 1 bay leaf
  • 1 cup finely chopped onion
  • 1-1/2 cups brown basmati rice, rinsed
  • 2 cups broccoli florets
  • 1 teaspoon extra-virgin olive oil
  • 1 cup diced firm tofu (1/4-inch cubes)
  • 1-1/2 cups diced red pepper
  • 1 teaspoon minced garlic
  • 1-19-oz canned black-eye peas, drained and rinsed
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 2 cups thinly sliced Savoy cabbage
  • 2 cups mixed organic greens
  • 1 cup grated carrot
  • 1 cup halved cherry tomatoes
  • 2 tablespoons prepared light vinaigrette
  1. In a medium pot bring water to a boil. Add mushrooms, ginger, bay leaf, 1/2 cup onions and rice. Bring back to a boil then cover and reduce temperature. Simmer for 35-40 minutes or until rice is tender. Add broccoli and cook until it turns bright green. Drain.

  2. Saute tofu, remaining onion, red pepper and garlic in olive oil until tofu is golden and veggies have softened. Season lightly with salt and pepper.

  3. In a large bowl, combine peas, drained rice and sauteed veggies. In a small bowl, whisk together lemon juice, soy sauce, sesame oil, honey and salt. Stir dressing into rice.

  4. Toss cabbage, greens, carrot and tomatoes with vinaigrette and spread on a platter. Top with rice mixture and serve.

Nutrients Per Serving

Nutrients per serving: 420 calories, 10 g fat, 17 g protein, 69 g carbs, 11 g fibre. Very high source of fibre. Excellent source of vitamins A, B6, C and D, and folate.

Hearty Brown Rice Salad

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