Brown Rice & Quinoa With Avocado Tofu Sauce / With Panfried Fish Or Soft-Boiled Eggs Or Eggplant - C
Variations of warm rice salads like this make a frequent appearance on the menu at our house, along with a citrus- based dressing (sometimes I use grapefruit or
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisine.co.nz.
Ingredients
- ½ cup brown basmati rice
- ¼ cup quinoa, rinsed (I used Kiwi Quinoa)
- grated zest and juice of 1 lemon
- 2 tablespoons rice vinegar
- 2 teaspoons caster sugar or maple syrup
- 1 teaspoon soy sauce
- 600g mixed green vegetables such as asparagus, broccoflower, broccoli, broccolini, green beans, edamame, sugar snaps, leafy greens
- furikake to sprinkle (I used Pacific Harvest’s citrus, seaweed and sesame), (optional)
- rhubarb & carrot kimchi (see recipe) , (optional)
- AVOCADO TOFU SAUCE
- 100g silken tofu
- ½ avocado
- 1 clove garlic, minced
- 1 teaspoon white miso
- 1 tablespoon lemon juice
- FOR THE FISH
- 400g firm-fleshed fish, cut into pieces (I used kingfish)
- FOR THE SOFT-BOILED EGGS (VEGETARIAN)
- 1-2 eggs per serve
- FOR THE EGGPLANT (VEGAN)
- 1 eggplant, cut into slices
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