Rice salad #2
- Main Ingredient: Cereals Grains
- Dietary: Various vegetarian
- Yield:
Rice salad #2 ingredients
- 1⁄2 c Cauliflower florets
- 1⁄2 c Broccoli florets
- 1⁄2 c Fresh corn kernels
- 2 c Long grain brown rice
- -cooked
- 1 c Firm tofu, mashed
- 2 T tahini
- 1 T Canola or olive oil
- 1 T Umeboshi paste
- 2 T brown rice vinegar
- 1 c water
- 1⁄4 c Fresh parsley, chopped
Cooking Rice salad #2
1. Steami cauliflower and broccoli until tender.
2. Set aside.
3. Boil corn until tender but still crisp.
4. Drain corn and add to cauliflower and broccoli.
5. Mixi rice with vegetables.
6. Blend tofu tahini oil, umeboshi paste, vinegar, water and parsley in a small saucepan.
7. Heat for 5 minutes, let cool and pour over rice and vegetables.
8. Chill and serve.
9. Per serving: 212 cal; 11 g prot; 25 mg sod; 27 g carb; 10 g fat; 0 mg chol; 136 mg calcium.
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