Rice salad #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cauliflower florets |
| ½ | cup | Broccoli florets |
| ½ | cup | Fresh corn kernels |
| 2 | cups | Long grain brown rice; cooked |
| 1 | cup | Firm tofu; mashed |
| 2 | tablespoons | Tahini |
| 1 | tablespoon | Canola or olive oil |
| 1 | tablespoon | Umeboshi paste |
| 2 | tablespoons | Brown rice vinegar |
| 1 | cup | ;water |
| ¼ | cup | Fresh parsley; chopped |
Directions
Steam cauliflower and broccoli until tender. Set aside.
Boil corn until tender but still crisp. Drain corn and add to cauliflower and broccoli.
Mix rice with vegetables.
Blend tofu tahini oil, umeboshi paste, vinegar, water and parsley in a small saucepan.
Heat for 5 minutes, let cool and pour over rice and vegetables.
Chill and serve.
Per serving: 212 cal; 11 g prot; 25 mg sod; 27 g carb; 10 g fat; 0 mg chol; 136 mg calcium
From DEEANNE's recipe files