The Spirit
PHILADELPHIA WEATHER

A simple salad makes a light meal for all


 

 

Despite fall officially arriving in September, summer weather often lingers well into the month. On those days when steamy temperatures persist, it’s ideal to have a recipe that is easy to throw together in a matter of minutes. While one may not expect “rice” and

“salad” to be in the same sentence, that’s just what’s in store with this recipe for “Heirloom Rice Salad” from “Edible Seattle: The Cookbook” (Sterling Epicure) by Jill Lightner.

Heirloom Rice Salad Serves 4

1 12 ounce block firm
tofu
1 tablespoon grapeseed
oil
1/4 cup mirin
2 tablespoons sesame
oil
1 tablespoon apple
cider vinegar
3 cups cooked and
cooled heirloom rice or
mixed grain rice
2 cups red grapes,
halved
4 scallions, thinly sliced
1 red bell pepper, seeded and thinly
sliced
Salt
Freshly ground black pepper
3/4 cup raw or salted or roasted
cashews

1. Heat a large sauté pan over medium high heat. Slice the tofu into
1/3-inch-thick slabs. Add the grapeseed oil to the hot pan and fry the
tofu until it is golden brown, about 4

minutes per side. Remove from the
pan and let cool. Slice the fried tofu
into small strips.
2. Whisk together the mirin, sesame
oil and vinegar in a small bowl for the
dressing. Set aside.
3. In a large salad bowl, gently toss the
cooked rice, grape halves, scallions,
pepper slices, and fried tofu strips
together. Fold in the dressing and season to taste with salt and pepper.
4. Add the cashews just before serving
(they will get soft and rubbery if
allowed to sit).

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