Rice salad #2

6 servings

Ingredients

Quantity Ingredient
½ cup Cauliflower florets
½ cup Broccoli florets
½ cup Fresh corn kernels
2 cups Long grain brown rice; cooked
1 cup Firm tofu; mashed
2 tablespoons Tahini
1 tablespoon Canola or olive oil
1 tablespoon Umeboshi paste
2 tablespoons Brown rice vinegar
1 cup ;water
¼ cup Fresh parsley; chopped

Directions

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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