Mad Dog Rice Salad

Complements of: Feeding the Whole Family by Cynthia Lair

Salad:
3 cups cooked brown rice
1 cup fresh or frozen green peas
1 cup fresh or frozen baby lima beans
2 teaspoons extra-virgin olive oil
1 onion, chopped
1/2 pound tofu, cut in cubes
1 carrot, cut in small pieces
1 stalk celery, chopped

Dressing:
2 tablespoons extra-virgin olive oil
Juice of 1/2 a lemon (about 1 1/2 tablespoons)
1 teaspoon tamari (wheat-free) or soy sauce
1 teaspoon toasted sesame oil
1 1/2 teaspoons balsamic vinegar

This salad works best if freshly cooked rice is used. Warm rice absorbs the dressing better, creating a more flavorful dish. If using leftover rice, be sure it is a room temperature before dressing. Mix ingredients for dressing in small bowl or jar; pour over rice. Toss thoroughly; set aside. If using fresh peas or fresh lima beans, slightly cook them first. Heat oil in skillet and saute onion until soft but not limp. Prepare tofu. To impart better texture to tofu, drop cubes in pan of boiling water until they rise to the top, then drain (about 3 minutes to boil and rise to the top). Add peas, lima beans, onion, tofu, carrot and celery to dressed rice; toss thoroughly. Serve immediately or cover and refrigerate. Return to room temperature before serving. Enjoy!