Spicy Brown Rice Salad
serves about 4
Ingredients
for the salad:
1 large carrot
1 courgette (zucchini)
1/2 cucumber
1 apple
1 cup (190g) brown rice
1 tsp rice vinegar
1/4 tsp salt
freshly ground black pepper, to taste
for the dressing:
3 tbsp smooth peanut butter
2 tsp sesame oil
1 tsp rice vinegar
5 tbsp coconut cream
1 tbsp medium curry powder
1 tbsp tamari soy sauce
1/2 tsp chilli powder
2 cloves garlic, crushed
1-2 cm piece fresh root ginger, grated
1/4 tsp salt
to serve:
1-2 packets of Taifun Smoked Tofu (or any other tofu product/side etc.)
Method
1. Firstly, cook your rice. Fill a large pan with water about half way, and bring to a boil on a medium-high heat. Then, add in the rice and cook for around 20-25 minutes.
2. While the rice cooks, prepare the salad. In turn, grate the courgette, cucumber, apple and carrot lengthways into rough strips. Then, add them into a large mixing bowl and set aside somewhere cool.
3. Then, make the dressing. Add the peanut butter, sesame oil, rice vinegar, coconut syrup, coconut cream, curry powder, soy sauce, chilli powder, garlic, ginger and salt into a small blender (I used my NutriBullet), and blend together until smooth. Then, set aside.
4. When the rice has cooked, remove it from the heat, drain and allow to cool slightly for a couple of minutes. In the meantime, following any instructions on your packaging, prepare/cook your tofu or other accompanying ingredient.
5. Then, when the rice has cooled, add it in to the mixing bowl with the other salad ingredients, the rice vinegar, salt and some black pepper. Stir everything together until well mixed.
6. When the tofu has cooked, remove it from the oven and assemble the dish onto plates or bowls to serve. I do this by spooning the salad onto plates/bowls, topping with the tofu and then drizzling with the dressing to finish.
