Brown Rice Salad

Hi Ladies,
Sorry this is late. This recipe is from a beloved Juneau cookbook, which nearly every Juneau cook has in their kitchen. This is one of my favorite recipes, of those I've tried, and I particularly like the fact that it is a hearty one-dish, vegetarian meal. Of course you can cook up some chicken with it if you have an aversion to tofu. Also, the garnishes are a must! Enjoy!

Brown Rice Salad:
(serves 2 BIG servings)

2 TBL safflower oil
1/4 cup medium diced onion ( 1 small onion)
1/2 cup medium-diced green peppers (1/2 small pepper)
1/2 cup thinly sliced mushrooms
2.25 cups cooked brown rice (I think that's about 1 cup uncooked rice - I often cook up extra rice and add a few veggies so as to have leftovers)
2/3 cups diced, firm tofu
1/2 cup Fiddlehead vinaigrette (recipe below) or other good vinaigrette dressing
2 tsp tamari or soy sauce
4 cups cleaned and torn fresh romaine lettuce

Dressing:
(this makes 1 cup, only 1/2 cup is needed for recipe)

3/4 cup good quality olive oil
1/4 cup red wine vinegar
2 tsp Dijon mustard
1/2 tsp minced garlic (1 small clove)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme

1. Whisk all ingredients together in a small bowl.
2. Store covered at room temperature for up to 1 week, whisking thoroughly before each use.

Garnish:
3/4 cups grated Cheddar cheese (I like white cheddar with it)
tomato wedges
avocado slices

1. Heat safflower oil in a large deep pan over high heat. When oil is hot, add onion, peppers, and mushrooms and cook, stirring frequently until tender but not browned.
2. Add cooked rice, stirring thoroughly until combined and hot.
3. Gently stir in tofu, 1/4 cup vinaigrette and tamari sauce until well combined and warmed.
4. Plate lettuce in a very large salad bowl and toss with remaining 1/4 cup vinaigrette dressing. Divide lettuce mixture between plates and top with hot rice. Sprinkle rice with grated cheese and garnish with tomato and avocado slices. Serve immediately, with additional salad dressing and soy sauce if you wish.