Hawaiian rice salad
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| SALAD----- | ||
| 1½ | cup | Cooked Brown rice |
| 1 | cup | Tiny broccoli florets |
| Steamed and chilled | ||
| ⅔ | cup | Diced firm tofu |
| 1 | cup | Fresh pineapple chunks |
| Well drained (reserve juice | ||
| For dressing) | ||
| ⅓ | cup | Slivered almonds -- lightly |
| Toasted | ||
| 2 | tablespoons | Finely chopped scallions |
| White part only | ||
| 1 | large | Carrot -- finely chopped |
| ⅓ | cup | Raisins or dried |
| Cranberries | ||
| ⅓ | cup | Chopped water chestnuts |
| SWEET SESAME DRESSING----- | ||
| ⅔ | cup | Fresh pineapple juice |
| (reserved from above | ||
| Recipe) | ||
| 1 | tablespoon | Sesame seeds -- lightly |
| Toasted | ||
| 1 | teaspoon | Grated ginger root |
| 1 | teaspoon | Minced garlic |
| 1 | teaspoon | Brown sugar |
| Splash soy sauce | ||
| Splash brown rice vinegar | ||
| Or cider vinegar | ||
Directions
Salad:
In a large mixing bowl, toss together all ingredients except dressing. Add dressing and toss again until thoroughly coated. Serves 2.
Per serving, without dressing: 502 cal.; 17 g prot.; 16 g fat; 83 g carb.; 0 chol.; 33 mg sod.
Dressing:
In a small saucepan, combine all ingredients. Bring to a simmer and cook ovr low heat, stirring occasionally, until the liquid has thickened and reduced, about 7 minutes. Remove from heat and let cool at room temperature. Makes about ½ cup.
Per tablespoon: 21 cal; ½ g prot.; ½ g fat; 4 g carb.; 0 chol.; 31 mg sod.
From _Vegetarian Times_, March 1992 Recipe By :
File
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