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Salade de riz noir au tofu et à la pomme

Black Rice Salad with Tofu and Apple by RICARDO

Vegetables and salads | Easy | 1 hour 25 minutes
4
Vegetables and salads
Easy
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Recipe details

Ingredients

Rice

Dressing

Salad

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Directions

Rice
  1. In a pot, bring the water and rice to a boil. Season with salt. Reduce the heat to low. Cover and cook for 40 minutes or until the water has been completely absorbed by the rice. Let rest for 5 minutes. Fluff the grains of rice with a fork. Let cool.

Dressing
  1. In a large bowl, whisk together all of the ingredients. Season with salt and pepper.

Salad
  1. In a large non-stick skillet over medium-high heat, brown the carrots in half of the oil for 3 minutes. Place in the bowl of dressing.
  2. In the same skillet, lightly brown the tofu in the remaining oil for 4 minutes. Add the honey and vinegar. Let reduce completely until the tofu is nicely caramelized. Add to the bowl of dressing. Let cool.
  3. Add the rice and spinach to the bowl of dressing. Mix well. Adjust the seasoning. Transfer to a serving dish. Top with the apple, pumpkin seeds and chives.

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