Pineapple Rice Salad
This luscious main-dish salad is a crowd-pleaser.
1 cup long-grain brown rice (brown basmati is particularly good here)
1/2 cup vegan mayonnaise
Juice of 1/2 lemon or lime
1 teaspoon good-quality curry powder, or more to taste
1 (16-ounce) can unsweetened pineapple chunks, well drained
2 cups small bite-sized broccoli florets, steamed until bright green
1 medium red bell pepper
1 (8-ounce) package baked tofu, cut into narrow strips
2 scallions (green onions), thinly sliced, green parts only
1/2 cup raisins
Salt and freshly ground pepper to taste
- Gently simmer rice in 2 cups water until absorbed, about 35 minutes. If you’d like a more tender grain, add an additional 1/2 cup water and cook until absorbed.
- Combine the mayonnaise, lemon juice, and curry powder in a small bowl and whisk together and set aside until needed.
- When the rice is done, combine it with the remaining ingredients in a serving container and stir together. Stir in the mayonnaise mixture. Allow to cool to room temperature, then serve.
Makes 6 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.