Rice salad #2

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Recipe by: ilker

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 tb Tahini
1 tb Canola or olive oil
1 tb Umeboshi paste
2 tb Brown rice vinegar
1 c ;water
1/4 c Fresh parsley; chopped

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