Rice Salad #2
Yield
6 servingsPrep
40 minCook
10 minReady
180 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cauliflower florets
|
|
| ½ | cup |
broccoli florets
|
|
| ½ | cup |
corn
fresh |
|
| 2 | cups |
long grain rice
brown, cooked |
|
| 1 | cup |
tofu
firm, mashed |
|
| 2 | tablespoons |
tahini (sesame paste)
|
|
| 1 | tablespoon |
canola oil
|
|
| 1 | tablespoon |
umeboshi paste
|
* |
| 2 | tablespoons |
rice
brown vinegar |
|
| 1 | cup |
water
|
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cauliflower florets
|
|
| 118 | ml |
broccoli florets
|
|
| 118 | ml |
corn
fresh |
|
| 473 | ml |
long grain rice
brown, cooked |
|
| 237 | ml |
tofu
firm, mashed |
|
| 3E+1 | ml |
tahini (sesame paste)
|
|
| 15 | ml |
canola oil
|
|
| 15 | ml |
umeboshi paste
|
* |
| 3E+1 | ml |
rice
brown vinegar |
|
| 237 | ml |
water
|
|
| 59 | ml |
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.
