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Rice Salad #2

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Submitted by sandyd

YIELD

6 servings

PREP

40 min

COOK

10 min

READY

180 min

Ingredients

½ 118
½ 118
½ 118
CUP ML CORN
fresh
2 473
CUPS ML LONG GRAIN RICE
brown, cooked
1 237
CUP ML TOFU
firm, mashed
2 3E+1
TABLESPOONS ML TAHINI (SESAME PASTE)
1 15
TABLESPOON ML CANOLA OIL
1 15
TABLESPOON ML UMEBOSHI PASTE *
2 3E+1
TABLESPOONS ML RICE
brown vinegar
1 237
CUP ML WATER
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 332 19% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 10%
Sugars g
Protein 19g
Vitamin A 9% Vitamin C 23%
Calcium 19% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

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