Rice Salad

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Rice Salad Ingredients

1/2 c Cauliflower florets	1 tb Canola or olive oil
1/2 c Broccoli florets	1 tb Umeboshi paste
1/2 c Fresh corn kernels	2 tb Brown rice vinegar
2 c Long grain brown rice;	1 c ;water
1 c Firm tofu; mashed	1/4 c Fresh parsley; chopped
2 tb Tahini

Instructions for Rice Salad

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 DEEANNEs recipe files From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: RiceCuisine: Uncategorized

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