This recipe is based on Trader Joe’s Brown Rice Medley. If you’re not lucky enough to have a TJs near your house, you can make the medley yourself with long-grain brown rice, black barley, and daikon radish seeds or some other brown rice-barley combo. Adapted from Bob’s Red Mill Szechwan Peanut Salad.
Looks kinda gross but tastes great!
4 cups cooked Trader Joe’s Brown Rice Medley
2 Tbs soy sauce
3 Tbs rice vinegar
2 cloves crushed garlic (keeps bears away)
2 Tbs crushed or minced ginger
2 Tbs sesame oil
1/2 tsp red pepper flakes
1/2 cup chopped peanuts
2 chopped red bell peppers
4 chopped green onions
Just blend and chill overnight. Good at home or on the trail! This makes about six or seven cups of salad. To make it an entree rather than just a salad, I like to bake a brick of extra firm tofu in a lightly greased pan with some soy sauce drizzled over it for about 30 minutes in a 300 degree oven. Slice the tofu into slabs about 1/2 inch thick before you bake it. Chop it up into cubes after it cools and add it to your salad mix. The baking makes the tofu chewier.
P.S. The instructions on the TJ Brown Rice Medley bag makes the rice turn out pretty watery. I reduce the water down to the usual ratio of 1 cup rice to 2 cups water.
