This salad uses Himalayan red rice, which contains a higher fiber content than white rice, to add texture. It also features orange juice, ginger, pineapple and broccoli.
1⁄2 cup Himalayan red rice
1⁄2 cup orange juice
1⁄2 cup ketchup
1⁄2 cup brown sugar
1⁄2 cup rice wine vinegar
1 tbsp. fresh ginger, minced
1 tbsp. Thai chili and garlic paste
2 tsp. cornstarch
1 pineapple, small dice
11⁄2 cups broccoli, diced, blanched, shocked
1 red pepper, julienned
1⁄4 green onion, thinly sliced
2 lb. firm tofu, small dice
1. Bring 1 cup of water to a boil. Add rice and simmer for 20 minutes. Set aside to cool.
2. Combine orange juice, ketchup, brown sugar, vinegar, ginger, chili paste and cornstarch with 3/4 of pineapple and bring to a boil; cool.
3. When sweet-and-sour sauce and rice are cool, combine with 3/4 of broccoli, 3/4 of red pepper, 3/4 of green onion and all of tofu. Season to taste.
4. Place on platter and garnish with remaining broccoli, pineapple, red pepper and green onion.
Recipe by Kimball Union Academy, Meriden, N.H. (Flik Independent School Dining)