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| Hawaiian Rice Salad Recipe |
Category: Rice / Salads
Rating:
N/A
Servings: 2
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Ingredients
SALAD-----
1 1/2 cup cooked brown rice
1 cup tiny broccoli florets
1 steamed and chilled
2/3 cup diced firm tofu
1 cup fresh pineapple chunks
1 well drained (reserve juice
1 for dressing)
1/3 cup slivered almonds -- lightly
1 toasted
2 tablespoon finely chopped scallions
1 white part only
1 large carrot -- finely chopped
1/3 cup raisins or dried
1 cranberries
1/3 cup chopped water chestnuts
SWEET SESAME DRESSING-----
2/3 cup fresh pineapple juice
1 (reserved from above
1 recipe)
1 tablespoon sesame seeds -- lightly
1 toasted
1 teaspoon grated ginger root
1 teaspoon minced garlic
1 teaspoon brown sugar
1 splash soy sauce
1 splash brown rice vinegar
1 or cider vinegar
Cooking Directions:
Salad:
In a large mixing bowl, toss together all ingredients except dressing. Add dressing and toss again until thoroughly coated. Serves 2.
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
salads,rice,vegetarian
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