Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts

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Adapted from Marie Simmons' cookbook, The Amazing World of Rice.  This recipe combines red rice,  walnuts, tamari, broccoli and scallions served with a lemon, olive oil and tamari dressing.
  • PrepN/A |
  • TotalN/A |
  • Serves4


    • 1 cup uncooked Bhutanese Red Rice
    • 1 teaspoon olive or other vegetable oil
    • 1/2 cup walnut halves
    • 2 tablespoons tamari or soy sauce
    • 1 bunch broccoli, with tough stems trimmed, stems sliced into 1/4-inch-thick rounds, and flower separated into 1-inch clusters
    • 3 scallions trimmed and cut diagonally into thin slices (about 1/2 cup)
  • Lemon Dressing:
    • 1/4 cup olive or other vegetable oil
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon tamari or soy sauce
    • 1 tablespoon grated fresh ginger
    • 1/2 teaspoon grated lemon zest
    • 1 small clove garlic, crushed


Cook the rice according to package directions. Let stand, uncovered, until cooled.

Meanwhile, heat the oil in a medium-sized heavy skillet over medium heat and add the walnuts. Stir-fry just until fragrant, about 20 seconds. Sprinkle with the tamari or soy sauce and stir-fry, adjusting the heat so that the tamari does not burn, until the walnuts are coated with the thickened tamari, about 1 minute.

Place the broccoli in a vegetable steamer set over gently boiling water and steam covered, until tender, about 4 minutes. Lift the steamer from the saucepan, and then rinse the broccoli with cool water. Drain and cool.

To make the dressing: In a large bowl whisk together the oil, lemon juice, tamari or soy sauce, ginger, lemon zest, and garlic.

Just before serving add the cooked rice, tamari walnuts, broccoli and scallions. Toss to blend.

Note: If making the salad ahead, set aside the broccoli and tamari walnuts and add just before serving.
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