Earlier this month I went to a ladies charity poker party. Geeta brought this amazing salad which I had two large helpings of. Normally I don't like brown rice but this dish may convert me! She said she often substitutes the vegetables for what she has handy and needs to be used. At the poker party I remember there were pieces of broccoli and shrimp in the dish. I don't remember any yellow peppers that day but my guess is the secret is in the dressing.
2 Cups of cooked brown rice
1 yellow bell pepper
8 oz of snow peas sliced on the diagonal
2 cups mung bean sprouts
1 bunch of scallions
1 can water chestnuts sliced
1/4 cup raisins
1/2 cup cashew pieces
8 oz baked tofu medium diced
2 tablespoon grated ginger
1/4 cup rice wine vinegar
1/4 cup tamari or soy sauce2 tablespoon toasted sesame oil2 tablespoon honey
1/4 cup canola/safflower oil
In a large bowl combine the rice, yellow pepper, snow peas, bean sprouts, scallions, water chestnuts, raisins, roasted cashews and tofu together.
In a medium bowl, whisk together grated ginger, rice wine vinegar, tamari, honey and sesame oil. When combined drizzle in the canola or safflower oil while whisking briskly.
Pour the dressing over the salad and toss. Let the salad rest for 15 miniutes to allow the rice to absorb dressing.
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