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Rice Salad

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Vegetarian, Vegan, Salads, Grains 6 Servings

INGREDIENTS

1/2 c Cauliflower florets
1/2 c Broccoli florets
1/2 c Fresh corn kernels
2 c Long grain brown rice; cooked
1 c Firm tofu; mashed
2 tb Tahini
1 tb Canola or olive oil
1 tb Umeboshi paste
2 tb Brown rice vinegar
1 c ;water
1/4 c Fresh parsley; chopped

INSTRUCTIONS

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.
Per serving: 212 cal; 11 g prot; 25 mg sod; 27 g carb; 10 g fat; 0 mg
chol; 136 mg calcium
From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Where love is, God is. #Henry Drummond”

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