Rice Salad #2

180 minutes Prep: 40 minutes Cook: 10 minutes

330 calories per serving view nutrition facts

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 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 19mg	1%
Total Carbohydrate 57.0g	19%
Dietary Fiber 2.0g	10%
Sugars 1.0g
Protein 9.0g	19%

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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Member Review

Broccoli Italian Style

Great way to serve brocolli. I add a bit of lemon juice, smidge of seasame oil (tastes more like Asian brocolli than Italian). Cook/steam the brocolli in a few tablespoons of water in a pot with a tight fitting lid instead of boiling. No more than 5 minutes in my opinion or it's overdone.

Reviewed by sean