Ingredients
- 1 umeboshi paste
- 1/2 cauliflower florets
- 250 gr firm tofu
- 240 gr long brown rice (grain)
- 75 gr corn kernels (fresh)
- 45 gr broccoli florets
- 30 gr tahini
- 30 ml brown rice vinegar
- 14 gr canola
- 7 gr parsley (fresh)
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
