Recipe - Rice Salad

One half cup Cauliflower florets
One half cup Broccoli florets
One half cup Fresh corn kernels
2 cup Long grain brown rice;
cooked
1 cup Firm tofu; mashed
2 tablespoon Tahini
1 tablespoon Canola or olive oil
1 tablespoon Umeboshi paste
2 tablespoon Brown rice vinegar
1 cup ;water
One fourth cup Fresh parsley; 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.

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