Wild rice and corn salad with lemon-rosemary tofu

Ingredients

Quantity		Ingredient
2	cups	Cooked wild rice
½	cup	Canned or frozen corn,
		...drained and defrosted
½	cup	Thinly sliced scallions,
		...green part only
1	large	Shallot, finely minced
		...(about 2 tb)
1		Piece Lemon-Rosemary Tofu,
		...cut into 3/8-inch cubes
		...(about 2 cups)
¼	cup	Pine nuts
1	tablespoon	Canola oil
2½	tablespoon	Lemon-Rosemary Marinade
		Salt and ground black pepper

Directions

1. In large bowl, combine wild rice, corn, scallions, shallots, and cubed tofu.

2. In small dry skillet, toast pine nuts over medium heat until golden brown, about 10 minutes, stirring frequently to prevent burning.

3. Add nuts and canola oil to rice mixture, toss to blend.

4. Add enough marinade to moisten and flavor. Season to taste with salt and pepper.

*Natural Health Magazine, Jan/Feb 1995 Submitted By JANIE YOUNG On 02-07-95

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