Brown Rice and Root Vegetable Salad

From Caroline Marsh (’14)


1 cup brown rice
Sea Salt
1 carrot, diced into 1 cm cubes
Daikon, same amount as carrot, diced into 1 cm cubes (I used regular old red radishes)
1 small onion, diced into 1 cm cubes
Sesame Oil
Sunflower Oil for frying tofu
½ cube tofu, diced into 1 cm cubes (I used great northern beans instead and sautéed them in the sunflower oil)
Soy Sauce
½ sheet Nori seaweed, thinly sliced (I left this out)
Fresh Ginger
Fresh Parsley
25 G toasted Pumpkin, sunflower, or sesame seeds


1. Preheat Oven to 425 F
2. Cook rice according to package directions, set aside to cool
3. Put carrot, daikon, and an onion in an oven proof dish, season with salt and toss with 1 tbsp sesame oil. Place on top shelf of oven and roast 20 minutes or until veggies are cooked, stirring once. Set aside to cool.
4. Heat sunflower oil for deep-frying, fry tofu. Drain in paper towel. Toss in soy sauce to taste. Add roasted veggies, tofu, and nori into rice. Toss well.
5. Pour 2 tbsp soy sauce in small bowl, crate 1 tsp ginger and place in sauce. Season rice salad to taste. Stir in 2 tbsp chopped parsley. Scatter with seeds when served.

I seasoned beans with sesame oil and added a little more to the rice, but I really like the flavor of sesame oil. Also, the seeds on top really make the salad complete so try not to skip that.