Rice Salad #2

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Time to Prepare this Recipe 180 minutes Prep: 40 minutes Cook: 10 minutes
Calories Per Serving and Nutrition Information 330 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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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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Nutrition Facts

Serving Size 157g
Amount per Serving
Calories 330 19% of calories from fat
% Daily Value*
Total Fat 7.0g11%
 Saturated Fat 1.0g5%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 19mg1%
Total Carbohydrate 57.0g19%
 Dietary Fiber 2.0g10%
 Sugars 1.0g
Protein 9.0g19%
Vitamin A 6%  Vitamin C 14%
Calcium 19%  Iron 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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