I’m a big fan of grocery shopping. I get so excited and giddy going to a well stocked grocery, be it a road-side farmers market or a high-end grocery chain. So when I heard about the new Whole Foods that opened in Bergen Mall in NJ, I absolutely had to go there. My colleague was singing praises about their freshly made bread and muffins and also about their food bars with salads, pastas and also Indian dishes.
I dragged my husband this past weekend and he was quite impressed with the size of the store and also the variety of food that we found there. I especially like their bulk bin section, I can take a bag of everything they have in bulk bins, if it is not for the limited storage that I have at home (I shouldn’t say that, I have pretty big pantry, but it’s so packed that I don’t have place for anything new. I need to work on re-organizing and cleaning up before summer ends).
Well anyway we ended up buying new stuff like raspberry sugar, baked tofu (in oriental & Italian flavors), tofutti (I can never find this in my regular grocery store) and some Israeli couscous from the bulk bin. We also bought dinner from the food bar: 3 types of salad-Brown rice salad with edamame, Quinoa salad with cranberries & Kamut salad; some Indian dishes-naan, samosa, palak paneer, aloo-chole etc. It is a little pricey ($7.99 per pound), but everything is freshly made and tasted better than OK (I said OK, ‘cos some of the dishes were cold and dried out; they tasted pretty good but not up to the mark of Whole Foods).
I wanted to try the brown rice salad at home and it turned out better than its inspiration dish (I think). Quick & easy to make with practically no cooking required; healthy, filled with double dose of soy protein, whats not to like about this dish?
Brown Rice Salad with Asian dressing
- 1 cup Brown Rice
- 2 Carrot – medium, grated
- ¾ cup Edamame , shelled – (thawed if frozen)
- 1 Red Pepper – small, finely diced
- 4 Green onions – both greens and whites chopped
- 1 pkg Tofu Baked – diced into ½“ cubes (I used store-bought baked Oriental style tofu; if you have time marinate and bake your own tofu)
- 1 tbsp Ginger - finely grated (I use my handy-dandy zester)
- 1 clove Garlic - finely minced
- 2 tbsps Rice Vinegar
- 1 tbsp Soy sauce
- 1 tbsp Honey
- 1 tsp Sriracha (or any other hot sauce) (or more to taste)
- 1 tsp Sesame oil Toasted
- 1 tbsp Canola oil (optional)
- to taste Salt pepper &
- Cook brown rice with 2 cups of water. Let cool completely.
- In the mean time make the dressing by whisking all the ingredients together.
- When rice is cool enough, add all the veggies, tofu and dressing. Season with salt and pepper.