RICE SALAD

• Makes 6 appetizer servings

• Makes 4 generous luncheon servings

This is a Japanese-style salad that can be a meal in itself. I like to serve it with arugula or watercress, drizzled with some of the Miso Dressing. For another Asian-inspired dressing, see Sesame-Ginger Vinaigrette (page 111).

1 cup (190 g) raw brown rice (see note)

1 1/4 cups (300 ml) water

1/2 teaspoon kosher salt

One 14-ounce (400 g) package extra firm tofu

2 scallions

1 yellow or orange bell pepper

8 shiitake mushrooms, stems removed

3 tablespoons vegetable oil

Arugula or watercress, for serving

MISO DRESSING

2 tablespoons barley miso (see note)

2 tablespoons sake

Generous 1 1/2 teaspoons honey

1 tablespoon seasoned rice vinegar

Kosher salt 

Freshly ground black pepper

Bring the rice, water, and salt to the boil in a small saucepan. Lower the heat and cook, covered, for 30 minutes, or until the rice is soft. Fluff with a fork. Transfer to a large bowl and cool.

Drain the tofu, pat it dry, and cut into 1-inch (2.5 cm) cubes.

Cut the scallions, including the green part, into thin slices. Cut the bell pepper in half; then core and seed it, and cut into thin slices. Wipe the mushroom caps with a damp paper towel and cut into thin slices.

Heat the wok over medium-high heat. Add 1 tablespoon of the oil and heat for less than a minute. Add the tofu and scallions and stir-fry about 1 minute. Combine with the rice.

Add the remaining 2 tablespoons oil to the wok and heat. Stir-fry the pepper and mushrooms quickly, about 1 minute. Add to the rice.

TO MAKE THE DRESSING: Combine all the ingredients in a small bowl. Toss the rice with about three-quarters of the dressing. Season to taste. Drizzle the remaining dressing over the greens.

Notes: While you can use regular brown rice to make this dish, I prefer premium Japanese medium-grain brown rice, as it is much creamier than other varieties. It is available in most specialty food stores.

Barley miso is available in most health-food stores.