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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is an awesome way to use kale in a delicious salad. Ingredients:
2 cups brown rice |
4 cups water |
1 (16 ounce) package extra firm tofu, diced |
3/4 cup tamari almonds |
1/4 cup sesame seeds |
1 bunch kale, ribs removed, chopped |
1/2 large head red cabbage, chopped |
1 cup shredded carrot |
1 cup chopped fresh flat-leaf parsley |
1/2 cup chopped fresh dill |
1/2 cup lemon juice |
1/2 cup tamari soy sauce |
2 tablespoons extra-virgin olive oil |
8 cloves garlic, chopped |
1/4 cup stone-ground mustard |
salt and ground black pepper to taste |
Directions:
1. Bring the brown rice and water to a boil in a saucepan. Reduce the heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Spread the rice onto a large platter and chill in refrigerator until cooled completely.
2. Gently toss the cooled rice, diced tofu, tamari almonds, sesame seeds, chopped kale, red cabbage, shredded carrot, chopped flat-leaf parsley, and chopped dill together in a large mixing bowl.
3. Whisk the lemon juice, tamari soy sauce, olive oil, garlic, and mustard together in a small bowl; season with salt and black pepper.
4. Drizzle the dressing over the rice mixture; toss gently to coat evenly.
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