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180 minutes
Prep: 40 minutes
Cook: 10 minutes
330 calories per serving view nutrition facts
6 servings
suggest servings
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| 1/2 | cup | cauliflower florets | |
| 1/2 | cup | broccoli florets | |
| 1/2 | cup | corn kernels | fresh |
| 2 | cups | long grain rice | brown, cooked |
| 1 | cup | tofu | firm, mashed |
| 2 | tablespoons | tahini | |
| 1 | tablespoon | canola oil | |
| 1 | tablespoon | umeboshi paste | |
| 2 | tablespoons | rice | brown vinegar |
| 1 | cup | water | |
| 1/4 | cup | parsley leaves | fresh, chopped |
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.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Total Carbohydrate 57.0g | 19% |
| Dietary Fiber 2.0g | 10% |
| Sugars 1.0g | |
| Protein 9.0g | 19% |
| Vitamin A | 6% | Vitamin C | 14% | |
| Calcium | 19% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Chives are the bright green, long, hollow, thin leaves of Allium schoenoprasum, an onion-like member of the lily family....
Recipe sounds great. I'm going to try it tomorrow.
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