Basmati Rice Salad
1 cup brown basmati rice
2 cups water
1/4 teaspoon sea salt
3 tablespoons safflower oil, divided
2 1/2 tablespoons tamari soy sauce
1 1/2 tablespoons balsamic vinegar
1/2 pound extra firm tofu, cubed small
2 medium red peppers, cut into thin strips
3.5 oz (about 15 black olives
In a medium saucepan, combine the rice, water and sea salt, and 1 tablespoon of the safflower oil. Bring to a boil, cover, and cook over low heat until all the water has been absorbed and the rice is tender (about 35-40 minutes.)
While the rice cooks, combine the tamari, balsamic vinegar and rest of oil and mix well. In a small bowl, coat the cubes of tofu with this mixture; pour off and save any extra to dress the salad later. Set the coated tofu cubes aside.
Let the cooked rice cool. In a mixing bowl, combine it with the red peppers and olives. Toss well. Add the tofu cubes and give the salad one last gentle toss to mix. Serve chilled or at room temperature.
Yield: 4 servings