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Rice Salad #2

Yields:6 servings
Rate this Recipe
Recipe Cooking TimePreparation40 minutes
Cooking10 minutes
Ready In180 minutes

Ingredients

1/2 cup cauliflower florets
1/2 cup broccoli florets
1/2 cup corn kernels fresh
2 cups long grain rice brown, cooked
1 cup tofu firm, mashed
2 tablespoons tahini
1 tablespoon canola oil
1 tablespoon umeboshi paste
2 tablespoons rice brown vinegar
1 cup water
1/4 cup parsley leaves fresh, 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.

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clamhead

Member Review

****

Stir-Fried Vegetables with Tofu

Very good. I will make it again and add to my favorites. TY, Andy.

Reviewed by clamhead

 
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