Rice Salad Recipe

Name: Rice Salad
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. Hard tofu, mashed; 2 Tbsp. Tahini; 1 Tbsp. Canola or possibly extra virgin olive oil; 1 Tbsp. Umeboshi paste; 2 Tbsp. Brown rice vinegar; 1 c. ,water; 1/4 c. Fresh parsley, minced

by Global Cookbook

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Servings: 6

Ingredients

Cost per serving $0.59 view details

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. Hard tofu, mashed
2 Tbsp. Tahini
1 Tbsp. Canola or possibly extra virgin olive oil
1 Tbsp. Umeboshi paste
2 Tbsp. Brown rice vinegar
1 c. ,water
1/4 c. Fresh parsley, minced

Directions

Steam cauliflower and broccoli till tender. Set aside.
Boil corn till tender but still crisp. Drain corn and add in 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 min, let cold and pour over rice and vegetables.
Refrigerateand serve.

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Amount Per Serving	%DV
Serving Size 170g
Recipe makes 6 servings
Calories 312
Calories from Fat 57	18%
Total Fat 6.59g	8%
Saturated Fat 0.84g	3%
Trans Fat 0.01g
Cholesterol 0mg	0%
Sodium 29mg	1%
Potassium 231mg	7%
Total Carbs 53.75g	14%
Dietary Fiber 1.8g	6%
Sugars 1.08g	1%
Protein 8.48g	14%

Rice Salad Recipe

Ingredients