Ingredients
The following ingredients have 4 Servings
- 1 cup black (forbidden) rice
- 1 1/2 cups water
- 3 large ribs curly kale, large ribs removed and chopped into roughly nickel-sized pieces (about 2 cups chopped)
- 2 teaspoons toasted sesame oil
- 2 tablespoons rice vinegar
- 4 teaspoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1/4 cup grapeseed or light olive oil
- 1 cup frozen shelled edamame, cooked according to package instructions
- 8 ounces baked tofu*, cut into 1/2-inch cubes
- 1/2 English seedless cucumber, halved and thinly sliced
- 1 avocado, halved, pitted, and thinly sliced
- (optional, for garnish)
Instruction
- Rinse rice in a fine mesh sieve. Add to a medium saucepan with water and set over medium-high heat. Bring to a boil, then cover and reduce heat to low. Cook for about 40 minutes (refer to your package directions for specific cook time), until water is absorbed and rice is tender yet still al dente. Remove from heat and let cool to room temperature (rice can be made ahead of time).In a bowl, toss chopped kale with sesame oil and sea salt. Using your hands, massage the kale, rubbing the salt and oil into the leaves with both hands until completely coated with oil and slightly darkened in color (about 5 minutes). Set aside for at least 15 minutes or up to 1 day until ready to use.To make vinaigrette, whisk together rice vinegar, soy sauce, sesame oil, and sriracha seasoning until smooth. Drizzle in oil, whisking vigorously, until incorporated. Dressing can also be made ahead of time; lightly whisk before serving to reincorporate ingredients.Bring a small pot of salted water to a boil. Cook shelled edamame according to package instructions until just tender. Strain in a colander and rinse under cold water to stop the cooking process.To assemble bowls, divide room temperature rice among serving bowls. Top with kale salad, edamame, tofu, cucumber, and avocado. Drizzle with sriracha vinaigrette, to taste, and sprinkle with sesame seeds as desired. Serve at room temperature.
