Adapted by Paige from NYT
3 cups cooked black rice 1 cup uncooked
1 red bell pepper, diced
1 fennel head, sliced
1 onion, sliced
⅓ cup walnut pieces
1 cup edamame, thawed
½ pound tofu
1 tablespoon soy sauce
2 tablespoons minced chives
¼ cup chopped cilantro
½ to ⅔ cup (to taste) sesame ginger vinaigrette
Toss together Red Bell Pepper, Fennel, Onion, tofu & chopped Kale with ginger, soy, canola oil, sesame oil salt & pepper to taste. A little bit of sambal olek will take the flavor a long way here too! Roast in the oven at 350 for 15-18 minutes.
In a large bowl, combine the rice, roasted veggie mixture, walnut pieces, edamame, chives and cilantro.
Just before serving, toss with the vinaigrette. You can use a favorite asian style sesame-ginger vinaigrette! This whole meal comes together with minimal watching and cooking! As the rice can be made days ahead and stored in the fridge until used. It also keeps really nicely for packed lunches at work! I serve this with the hot bbq cabbage for a tasty full summer meal!