| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Rice, Salads, Vegetarian |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Cooked Brown rice |
| 1 |
c |
Tiny broccoli florets |
|
|
Steamed and chilled |
| 2/3 |
c |
Diced firm tofu |
| 1 |
c |
Fresh pineapple chunks |
|
|
Well drained, reserve juice |
|
|
For dressing), For dressing |
| 1/3 |
c |
Slivered almonds, lightly |
|
|
Toasted |
| 2 |
T |
Finely chopped scallions |
|
|
White part only |
| 1 |
|
Carrot, finely chopped |
| 1/3 |
c |
Raisins or dried |
|
|
Cranberries |
| 1/3 |
c |
Chopped water chestnuts |
| 2/3 |
c |
Fresh pineapple juice |
|
|
reserved from above |
|
|
Recipe), Recipe |
| 1 |
T |
Sesame seeds, lightly |
|
|
Toasted |
| 1 |
t |
Grated ginger root |
| 1 |
t |
Minced garlic |
| 1 |
t |
Brown sugar |
|
|
Splash soy sauce |
|
|
Splash brown rice vinegar |
|
|
Or cider vinegar |
INSTRUCTIONS
2
Salad In a large mixing bowl, toss together all ingredients except
dressing. Add dressing and toss again until thoroughly coated. Serves
Per serving, without dressing: 502 cal.; 17 g prot.; 16 g fat; 83 g
carb.; 0 chol.; 33 mg sod. Dressing In a small saucepan, combine all
ingredients. Bring to a simmer and cook ovr low heat, stirring
occasionally, until the liquid has thickened and reduced, about 7
minutes. Remove from heat and let cool at room temperature. Makes
about 1/2 cup. Per tablespoon: 21 cal; 0.5 g prot.; 0.5 g fat; 4 g
carb.; 0 chol.; 31 mg sod. From Vegetarian Times, March 1992 Recipe
By : File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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