Name: Mixed rice salad with balsamic tofu
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1/2 cup wild rice; 1 cup long-grain brown rice; 350 gram firm tofu, patted dry, cut into 8 slices; 1/4 cup balsamic vinegar; 1 clove garlic, crushed; cooking oil spray; 1/3 cup walnuts, toasted, chopped; 2 medium oranges, segmented; 2 cup watercress sprigs; 1 small red onion, thinly sliced; 1 tablespoon extra virgin olive oil

Ingredients

1/2 cup wild rice

1 cup long-grain brown rice

350 gram firm tofu, patted dry, cut into 8 slices

1/4 cup balsamic vinegar

1 clove garlic, crushed

cooking oil spray

1/3 cup walnuts, toasted, chopped

2 medium oranges, segmented

2 cup watercress sprigs

1 small red onion, thinly sliced

1 tablespoon extra virgin olive oil

Method

1.Bring a large saucepan of water to the boil. Cook wild rice 15 minutes. Add brown rice. Cook further 30 minutes, stirring occasionally, until cooked. Drain; transfer to a large bowl. Cool.

2.Meanwhile, place tofu in a single layer in a glass or ceramic dish. Add vinegar and garlic; turn to coat. Stand 10 minutes, turning once, to marinate.

3.Preheat a char-grill pan or barbecue over moderate heat. Drain tofu, reserving marinade. Spray tofu with oil. Cook tofu 2 minutes each side, or until browned. Transfer tofu to a heatproof plate.

4.Add walnuts, orange, watercress, onion, oil and reserved marinade to rice. Season; toss to combine. Serve rice salad topped with tofu.

You could replace wild rice with an extra 1/2 cup long-grain brown rice, if preferred. You’ll need half a bunch of watercress for this recipe. To cool rice quickly, place in a large shallow bowl. Stir occasionally to release heat.
Note

Women's Weekly Food