Warm Black Rice Salad with Tofu Recipe
Whole-grain black rice, which retains the bran (the grain’s outermost layer), has a low glycaemic index. It contains more minerals than white rice and guarantees a high intake of anthocyanins, useful for strengthening immune defences.
Prep time:
15 minutes
Cook time:
40 minutes
Serves:
4
Ingredients
- ¼ cups (250g) black rice, rinsed
- 1 lb 2 oz (500g) turnip greens
- ¼ cup (60ml) extra virgin olive oil
- 1 clove garlic, smashed and peeled
- 1⅓ cups (200 g) cherry tomatoes
- 1 tsp raw sugar
- 7 oz (200g) tofu, cut into cubes
- ¼ cup (30g) coarsely chopped pistachios
- Salt
Method
1. Bring a large saucepan of salted water to a boil. Add the rice and cook for 40 minutes.
2. In the meantime, bring a separate large pot of salted water to a boil. Add the turnip greens and cook for 5 minutes.
3. Drain them and let cool slightly, then coarsely chop them.
4. In a large frying pan, heat the olive oil over medium heat. Add the garlic and cook until golden, then discard the garlic.
5. Add the tomatoes and the sugar to the pan and cook for 10 minutes. Add the turnip greens and the tofu, then turn off the heat and let stand for 5 minutes. Taste and season with salt.
6. Drain the rice in a sieve, run it under cold running water to cool slightly, then drain again and transfer to a large bowl. Add the tofu and vegetables and stir to combine.
7. Sprinkle the rice salad with the pistachios and serve.
The Vegetarian Silver Spoon by The Silver Spoon Kitchen is published by Phaidon, £35 (phaidon.com)
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