Confetti Rice Primavera - Whole Foods Markets

Category: Main Dish

Cuisine: American

Ready in 1 hour

Ingredients

1 c Cooked chopped spinach

2 c Cooked Basmati Rice

1 c Sliced fresh mushrooms

1 tb Soy sauce; or tamari sauce

1 c Firm diced tofu

1/2 c Chopped carrots

1/2 c Peeled and chopped jicama

2 ts Sesame oil

1/2 c Celery chopped

1 c Diced cabbage

2 ts Minced fresh ginger

1/2 c Chopped red bell pepper

1/4 c Cooked peas

2 Cloves minced fresh garlic

1 ts Canola oil


Directions

Heat oils in a large non stick pan. Saute the first 8 ingredients for 5 minutes until vegetables are tender. Add all remaining ingredients except tofu and continue to saute for 3 minutes until heated through. Add the tofu and fold in the rice mixture. EACH: 260 cals, 9g fat (29% cff). Steven Petusevsky, (CIA trained, former executive chef of Unicorn Villages Restaurant (Miami), currently Director of Creative Food Development for Whole Foods Markets. Featured 6/98 by Melissas Specialty Foods (Los Angeles) (ELF) kitpath@earthlink.net 2/99 Recipe by: Steven Petusevsky for Melissas 1998 Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 09, 1999,

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)