Wild rice and corn salad with lemon-rosemary tofu
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked wild rice |
| ½ | cup | Canned or frozen corn, |
| ...drained and defrosted | ||
| ½ | cup | Thinly sliced scallions, |
| ...green part only | ||
| 1 | large | Shallot, finely minced |
| ...(about 2 tb) | ||
| 1 | Piece Lemon-Rosemary Tofu, | |
| ...cut into 3/8-inch cubes | ||
| ...(about 2 cups) | ||
| ¼ | cup | Pine nuts |
| 1 | tablespoon | Canola oil |
| 2½ | tablespoon | Lemon-Rosemary Marinade |
| Salt and ground black pepper | ||
Directions
1. In large bowl, combine wild rice, corn, scallions, shallots, and cubed tofu.
2. In small dry skillet, toast pine nuts over medium heat until golden brown, about 10 minutes, stirring frequently to prevent burning.
3. Add nuts and canola oil to rice mixture, toss to blend.
4. Add enough marinade to moisten and flavor. Season to taste with salt and pepper.
*Natural Health Magazine, Jan/Feb 1995 Submitted By JANIE YOUNG On 02-07-95