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Recipe by: stance
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See below ingredients and instructions of the recipe
1/2 c Cauliflower florets 2 tb Tahini
1/2 c Broccoli florets 1 tb Canola or olive oil
1/2 c Fresh corn kernels 1 tb Umeboshi paste
2 c Long grain brown rice; 2 tb Brown rice vinegar
-cooked 1 c ;water
1 c Firm tofu; mashed 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
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